This Russian Potato Salad or Polish Potato Salad recipe has been in my family for generations. It’s easy to make and ALWAYS a big hit at barbecues, family gatherings and holiday celebrations.
Given that everyone who has tried my version of this salad begged me for the recipe, I’m sharing it here. It is no wonder that both the Poles and the Russians claim a version of this potato and vegetable salad as their own!
How do you make Russian Potato Salad aka Polish Potato Salad
In addition to the potatoes, you will also need to cook some unpeeled carrots and eggs in shell. I tend to pop them all in one pot and remove the eggs after 10 minutes, cooking the carrots and potatoes until both are tender. Drain and cool all the cooked ingredients before peeling and dicing.
Peeling cooked potatoes is pretty easy. The skins gently lift off when scraped with a knife. Carrot skins can be a little more sticky… The method of peeling is much the same – scraping the skin off to the side – not longways. Alternatively, you can peel the carrots before cooking.
Next come the cold ingredients. Canned peas, apples (green such as Granny Smith apples are best), brown or red onion and pickles. Make sure these are fermented in brine not pickled in vinegar. Simply check the ingredient list to look for salt and water, skip the ones with vinegar in them.
Lastly, add a good amount of mayonnaise. I’ve popped a simple mayo recipe below, some Dijon or wholegrain mustard, salt and pepper. Mix well and enjoy.
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Enjoying the salad
The salad is a fantastic side dish at a barbecue, served alongside cold meats or simply on its own. Because it is prepared in a large batch, generally, there is always plenty to share around.
The salad keeps well in the fridge for upto 1 week, if there is any left over that is.