Polish Potato Salad

The Polish potato salad is more than just an ordinary potato salad; it is a perfectly balanced blend of vegetables, hard-boiled eggs, tart and crunchy pickles, and an apple for sweetness. I also like adding some capers to boost the flavor and add an extra salty zing. The salad is best prepared a day in advance and refrigerated overnight allowing the flavors to mingle. Serve it as a side dish with grilled or barbecued meats.

Polish Potato Salad

Recipe by Anna BembryCourse: Picnic/Garden Party/BBQCuisine: PolishDifficulty: Simple


Prep time (incl. boiling and cooldown)



More than just a potato salad. Perfect for a picnic, BBQ or any other occasion.


  • 3 large potatoes

  • 2 carrots

  • 2 parsnips

  • 4 hard-boiled eggs

  • 1 apple

  • 2 vinegar-brined pickles

  • 1 tablespoon finely chopped onion

  • 1 can sweet peas

  • 1 tablespoon mustard

  • 3 – 4 tablespoons mayonnaise

  • salt & freshly ground pepper

  • 2 – 3 tablespoons capers (optional)

  • Garnish
  • fresh chives cut into small rolls


  • Boil the unpeeled potatoes in salted water, until tender. Drain and peel while still hot then let cool down completely.
  • Peel carrots and parsnips and boil together until cooked. Drain and allow to cool down completely.
  • Using a colander, drain and rinse the sweet peas.
  • Finely dice boiled potatoes, carrots, parsnips, onion, apple, pickles and eggs.
  • In a small bowl blend together mustard and mayonnaise.
  • Combine all ingredients in a large bowl, season with salt and freshly ground pepper and stir well. Garnish with fresh chives, cut into small rolls.

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