in Eastern Europe, Poland

Polish potato salad

updated

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Ingredients for 8 servings:

  • 2 roots of parsley, large
  • ½ large celeriac (or 1 whole small one)
  • 10 potatoes
  • 2 onions
  • 3 eggs
  • 1 jar gherkins (cornichons)
  • 4 carrots
  • Salt
  • pepper
  • mayonnaise

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Peel the parsley roots, celeriac, carrots, and potatoes and boil them until soft the day before. Hard-boil the eggs the day before. Peel the eggs. Peel the onions. The next day, finely dice the cooked vegetables, eggs, onions, and gherkins. Place everything in a bowl and mix together. Add the mayonnaise and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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