Russian Potato Salad (aka Polska Sałatka)
Given that everyone who has tried my version of this salad begged me for the recipe, it is no wonder that both the Poles and the Russians claim a version of this potato and vegetable salad as their own. Dairy- and gluten-free too!
It is great to have as a side dish at a barbecue, served alongside cold meats or simply on its own. Because it is prepared using some canned vegetables – and nothing should be wasted, there is always plenty to share around.
This version is gluten and dairy free as it calls for home-made mayonnaise (recipe below). The salad will keep in the fridge for upto 1 week, if there is any left over that is.
- 4 large waxy potatoes (Desiree)
- 2 medium carrots
- 2 eggs
- 1 large apple (or 2 if small)
- 1 large Spanish onion
- 1 can dill cucumbers (by Eskal)
- 420g can baby peas (or you can use 1 cup thawed frozen peas)
- salt and pepper to taste
- 3 egg yolks
- 100ml extra virgin light olive oil
- squeeze of lemon juice
- 2 tbsp seeded mustard
- Place unpeeled potatoes and carrots in a large stockpot, cover with water and bring to the boil. Simmer for about 30 minutes or until you are able to pierce through the potatoes with a knife. Drain and set aside to cool completely. Hard boil the eggs and set aside to cool.
- In the meantime, core the apple, then dice it along with the onion and cucumbers into 0.5cm cubes. Place in a large mixing bowl. When cool, peel the eggs and cooked vegetables by gently lifting the skins and shells off. Dice the eggs and carrots into 0.5cm cubes and add to the bowl. Dice the potatoes into slightly chunkier pieces. Drain the peas and add them to the mixture. Season well with salt and pepper. Pour in your mustard mayonnaise (see below) and mix well to combine all ingredients. Chill before serving.
- To make the mayonnaise; use an electric mixer or food processor to whisk the egg yolks then gradually add the oil in a thin stream. When blended in well, squeeze in some lemon juice. Add mustard and mix in well.