Polish Potato Salad
Servings: 8
Calories: 349kcal
In our home, a potato salad will almost always have hard-boiled eggs and green onion in it, but in the case of this Polish Potato Salad, I'm adding finely chopped dill pickles, fresh dill, green peas, and minced white onions too!
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Ingredients
- 4 large russet potatoes, peeled and cut into 3/4 inch dice
- 1 cup carrots, peeled and cut into 1/2 inch dice
- 1/2 teaspoon salt
- 6 large hard-boiled eggs, peeled and diced
- 3/4 cup dill pickles, finely diced
- 1 can green peas, well drained
- 1/4 cup white onion, grated
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/2 cup mayonnaise
- 1 tablespoon sugar, optional
- 1/2 teaspoon ground black pepper
Instructions
- Add the diced carrots and diced potatoes to a pot and cover them by an inch with cold water. Add the salt. Bring to a boil and cook until carrots and potatoes are fork-tender. Drain and set aside to cool.
- Once the carrots and potatoes are fully cooled, transfer them to a large mixing bowl along with the hard-boiled eggs, dill pickles, green peas, white onion, green onions, dill, mayonnaise, sugar, and ground black pepper.
- Using a large spoon, mix and fold all of the ingredients together.
- Taste for seasoning and sweetness and adjust accordingly.
- You may serve the salad immediately, however for best results, transfer the salad to a bowl with a tight fitting lid and refrigerate for 4 hours before serving.
Nutrition
Calories: 349kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 413mg | Potassium: 1010mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3348IU | Vitamin C: 30mg | Calcium: 73mg | Iron: 3mg