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Polish Egg and Potato Salad
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Polish Egg and Potato Salad

This Polish egg and potato salad is creamy, tangy, and easy to make. Perfect for family gatherings, potlucks, and Easter brunch.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Brunch, Salad
Cuisine: Eastern European, Polish
Servings: 8
Calories: 257kcal

Equipment

Ingredients

  • 1 lbs Potatoes cooked
  • 10 Eggs hard-boiled
  • 5 Pickles
  • 1/2 cup Mayo
  • 1/2 cup Sour cream or Greek yogurt
  • 2 oz Dill fresh, chopped
  • 2 tbsp Pickle juice
  • 2 oz Chives chopped
  • 1/2 tsp Black pepper
  • Salt to tastes

Instructions

  • Boil eggs. Put the eggs in the pot and fill with cold water. Cover the pot with a lid. Bring it to a boil and turn off the heat. Let it sit for 13 minutes. Strain the water and put the eggs in an ice bath.
    Peel and cook potatoes for 20-25 minutes. Make sure that they aren't overcooked. They should be al dente.
    Dice pickles in a small dice.
    Chop the eggs.
    Small dice potatoes.
    Chop dill and chives.
    Put everything in the bowl and add mayo, sour cream, juice from pickles, dill and chives, black pepper, and salt.
    Mix everything together.
    Serve cold.

Nutrition

Calories: 257kcal | Carbohydrates: 13g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 219mg | Sodium: 563mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1327IU | Vitamin C: 22mg | Calcium: 97mg | Iron: 2mg