Best 4 Polish Vegetable Potato Salad Recipes
Polish vegetable potato salad is a delicious and colorful dish that is perfect for summer gatherings or potlucks. It is made with boiled potatoes, a variety of fresh vegetables, and a creamy mayonnaise-based dressing. The vegetables can include anything from carrots and celery to peas and green beans. The salad is typically served cold, but it can also be served warm. It is a hearty and filling dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
POLISH VEGETABLE POTATO SALAD
Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling.
Provided by Lorac
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
- Mix mayonnaise, sour cream and mustard and add to the salad.
- Garnish and chill for 2 hours.
VEGETABLE POTATO SALAD
Growing up with a huge family of relatives, large gatherings were the norm. Mom always brought her 'famous' potato salad, and now I'm carrying on the tradition. It just wouldn't be the same without it." -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender. Cool for 15-20 minutes or until easy to handle. , Peel and dice potatoes into a large bowl. Add salad dressing; gently toss to coat. Let stand for 30 minutes. , Stir in the eggs, green onions, celery, green pepper, cucumber and peas. Combine the remaining ingredients. Add to potato mixture; gently toss to coat.
Nutrition Facts : Calories 383 calories, Fat 24g fat (5g saturated fat), Cholesterol 134mg cholesterol, Sodium 619mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
POLISH POTATO SALAD
When my in-laws from Poland visited, I made this dish for them, knowing their fondness for sausage and potatoes. They liked it enough to request the recipe, and I gained the reputation of a good cook. -Odette Dallaire, Los Alamos, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender but firm. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Remove and cut into 1/4-in. slices; set aside. , In the same skillet, combine the sugar, flour, salt, mustard and celery seed. Cook and stir over medium heat in butter until mixture is hot and bubbly. Gradually add broth and vinegar; bring to a boil. Cook and stir until thickened. Stir in the onion, celery, parsley, and sausage. , Drain potatoes; peel and slice into skillet. Gently stir into sausage mixture. Heat through.
Nutrition Facts :
POLISH POTATO SALAD
This is from my Taste of Home cookbook and its very good. I think its quite a twist on potato salad.
Provided by southern chef in lo
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes just until tender; drain when cool. Peel and slice potatoes and set aside.
- In a large skillet, cook sausages until no longer pink.
- Remove and cut in to ΒΌ-inch slices; set aside.
- add butter sugar, salt, mustard, and celery seed to the skillet; cook and stir over medium heat until the mixture is hot and bubbly.
- Gradually add broth and vinegar and bring to a boil; cook and stir until thickened.
- Gently stir in onions, celery, parsley, potatoes and sausage; heat through and serve.
Nutrition Facts : Calories 359.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 39.4, Sodium 917.2, Carbohydrate 43.8, Fiber 4.4, Sugar 7.4, Protein 10.9
Tips:
- For the best flavor, use fresh, high-quality vegetables. Choose potatoes that are firm and waxy, such as Yukon Gold or Red Bliss potatoes.
- To save time, you can boil the potatoes and carrots the day before and refrigerate them overnight. Just be sure to bring them to room temperature before assembling the salad.
- If you don't have fresh dill, you can use 1 teaspoon of dried dill weed. However, fresh dill is definitely preferred.
- Taste the salad before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Serve the salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
This Polish vegetable and potato salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and flavorful salad, give this recipe a try!
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