Welcome to a taste of Polish comfort food! Potato salads are a beloved staple across Central and Eastern Europe, and this version stands out with its incredible combination of flavors and textures. Unlike many potato salads, this recipe features sweet, golden fried onions that add a deep, savory note, perfectly complementing the tangy pickles and tender potatoes. The dressing is uniquely rich and creamy, made from a base of mayonnaise and enriched with grated hard-boiled egg yolks. It's a hearty, satisfying dish that's both simple to make and wonderfully versatile. Let's get cooking!
Polish potato salad with fried onions.
Ingredients for Polish Potato Salad with Fried Onions
- 500 g potatoes, boiled in their skins
- 250 g yellow onions
- 200 g pickled cucumbers (pickles)
- 2 chicken eggs
- 100 g mayonnaise
- 2 teaspoons table mustard (all-purpose or Dijon-style)
- a few sprigs of parsley and celery
- chili pepper, black pepper
- salt, butter, and vegetable oil
How to Make Polish Potato Salad with Fried Onions
Slice the peeled potatoes into rounds about half a centimeter thick.
Slice the onion into thin rings.
Arrange the potato and cucumber slices on a platter.
Wash the potatoes thoroughly, place them in a pot, and cover with cold water. Bring to a boil and cook until tender; this will take 15-25 minutes, depending on the size of the tubers. Transfer the cooked potatoes to a bowl of ice water for just a couple of minutes, then cut the skin and peel it off easily. Slice the peeled potatoes into rounds about half a centimeter thick. Use waxy potatoes for this salad, as they hold their shape well and are easy to slice neatly.
Slice the onions into thin rings. Heat one tablespoon of odorless vegetable oil and one tablespoon of butter in a frying pan. Add the sliced onions to the melted butter and oil, sprinkle with salt, and fry over medium heat until golden brown.
Slice the pickled cucumbers into thin rounds. You can also use kvashenye ogurtsy (naturally fermented pickles, similar to sour pickles) for a tangier flavor. Arrange the potato and cucumber slices on a platter.
Making the salad dressing.
Fill the hard-boiled egg halves with the sauce.
Top with the slightly cooled fried onions.
Now, let’s make the dressing. Hard-boil the chicken eggs, cool them, and cut them in half. Separate the yolks from the whites. Grate the yolks on a fine grater. In a bowl, combine the mayonnaise, table mustard, finely chopped parsley and celery, and the grated yolks. Season with salt to taste. Mix the dressing well.
Fill the hard-boiled egg white halves with the sauce and arrange them on top of the potatoes and cucumbers. Drizzle the remaining sauce over the salad.
Top with the slightly cooled fried onions.
Garnish the finished salad with chili rings and freshly ground black pepper.
Roll a chili pepper between your palms, cut off the stem, and shake out the seeds—they contain the most heat. Slice the chili into thin rings. Garnish the finished salad with the chili rings and freshly ground black pepper. Serve with rye bread.
And there you have it—a beautiful and delicious Polish Potato Salad that's sure to become a new favorite! This dish is perfect for family gatherings, potlucks, or as a comforting weeknight meal. Don't hesitate to customize it by adding a sprinkle of fresh dill or some crispy bacon bits. The salad tastes even better the next day as the flavors have more time to meld together. Serve it chilled or at room temperature, and enjoy the wonderful harmony of creamy, tangy, and savory notes. We hope you love this recipe as much as we do. Happy cooking!
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