Polish potato salad with pickled cucumber, egg and mustard
The salad that rescues every party and every barbecue: potatoes boiled in their jackets, pickled cucumbers, hard-boiled eggs and red onion in a mayonnaise dressing with mustard and a splash of pickle brine. The potatoes must be waxy, not floury, and cut only once cooled, or they collapse into mash.
Your own work in that: 20 min.
- Potatoes and eggs cooking 25 min
- Potatoes cooling 30 min
- Chopping and dressing 20 min
- Resting in the fridge 40 min
Step by step
0 / 5 doneBoil the potatoes in their jackets, and the eggs
Scrub the potatoes and boil in their skins in salted water 20–25 minutes, until a knife slides in easily. Boil the eggs 9 minutes from the boil and cool in cold water. Drain the potatoes and cool completely, ideally spread out on a tray (about 30 minutes).
Ingredients: 1000 g waxy salad potatoes · 4 pcs brined pickled cucumbers · 4 pcs eggs · 1 pcs red onion · 1 bunch chives
TipBoiled in its skin, the potato doesn't get waterlogged and stays firm. Cooled, it cuts into even cubes; warm, it crumbles.
In their jackets, then fully cooledDice everything
Peel the potatoes and cut into 1 cm cubes. Squeeze the pickles and dice the same, the eggs too, the onion very finely. Even dice isn't about looks: every bite gets everything at once.
Even dice, onion fineMake the dressing
Mix the mayonnaise with the yogurt, mustard, 2 tablespoons of pickle brine, salt and pepper. The yogurt lightens the dressing; the brine gives the acid and salt that potato salad needs more of than you'd think.
Ingredients: 4 tbsp mayonnaise · 3 tbsp natural yogurt · 1 tbsp medium-hot mustard · 1 tsp salt · ½ tsp black pepper
Mayonnaise, yogurt, mustard, pickle brineFold gently
Combine the potatoes, pickles, eggs and onion with the dressing, folding from the bottom up with a spoon, without crushing. Add half the chives.
Bottom to top, without crushingChill and serve
Refrigerate 40 minutes so the potatoes absorb the dressing. Taste and add salt. Sprinkle with the rest of the chives. Keeps 2 days in the fridge.
After chilling, with chives
Before you start
Without mayonnaise
A dressing of 4 tablespoons of oil, 2 of cider vinegar, the mustard and a tablespoon of hot stock, poured over the still-warm potatoes. A lighter, southern German-style version.
With sausage or herring
200 g fried sliced smoked sausage or 2 diced herring fillets turn the salad into supper.
The potatoes fell apart
Too floury a variety, or cut warm. Buy potatoes labelled waxy or salad, and cut them only when cold.
