Polish Potato Salad With Eggs And Pickles Food

POLISH POTATO SALAD WITH EGGS AND PICKLES

Steps:

• Brush down potatoes and put them into a pot of water. Boil until tender when pierced with fork; about 20-30 minutes
• In a medium pot, boil the water for the eggs;
• Once the water is boiling, punch the egg shells, add a pinch of salt and place eggs into the boiling water;
• Cook for 10 minutes;
• After potatoes and eggs are cooked, set them aside and let cool down;
• In the meantime chop pickles, onions and herbs and to big bowl;
• In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper;
• Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs;
• Add sauce and mix. Enjoy

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.

POLISH POTATO AND VEGGIE SALAD (SALATKA ZIEMNIACZANO-JARZYNOWA)

Steps:

• Dice the potatoes, carrots, eggs, apple and pickles; mix gently in a large bowl.
• Add the green peas to the bowl.
• Add nutmeg and salt and pepper to taste.
• In a smaller bowl combine mayonnaise, sour cream and mustard. Add to vegetables.
• Mix all together thoroughly but gently (so it doesn't turn to mush). Adjust seasoning to taste. Garnish with chopped green onion.
• Note: Sometimes, if the taste is a little too bland (depending how sweet or sour the apple is), you could add a teaspoon of lemon juice to the salad.