Polish Potato Salad is actually more directly known as Polish "Vegetable" salad, mainly because potatoes are only 1/4 of the ingredients. The added steamed carrots, parsley roots, and onion brings out a more complex flavor than your typical potato salad recipe. This is Tomek's family recipe from Lubiechowa, Poland. The recipe can vary quite a bit depending on what region of Poland you are from. The key to this recipe is to make sure you get real sour pickles, usually found in the deli section, that have been fermented with just water, salt, and spices. Real pickles do not need vinegar since the sour flavor comes from the natural fermentation process.
Polish Potato Salad Recipe (Salatka Jarzynowa)
Potato SALAD RECIPE DIRECTIONS
1. Steam potatoes, carrots, and parsley root in their skins till their are medium soft. Keeping the skin on adds flavor. You can steam them all together in a large pot by using a layered method. First layer the pot with potatoes because they need to steam the longest, about 30 minutes depending on the size of your potatoes. Next layer with carrots (steam 15 minutes) and then parsley root (12 minutes).
2. When veggies are done, let cool before peeling off skins and dicing. It takes time to peel by knife, but you may be able to slide skin off by just rubbing the skin off with your hands under cold running water.
3. Hard boil eggs for 10 minutes. Cool and dice them and add pickles and rest of ingredients besides vegetables. Mix well, then gently fold steamed vegetables in last, being careful to not mash veggies.
4. Taste, adjust salt or pepper to taste. Salad will taste better after 4-5 hours of refrigeration or next day. If you want more of a deep sour taste, add pickles and/or mustard. For a creamier taste, add mayonnaise.