Entree: Poland – Silesia – Szałot (Silesian potato salad with meats, pickles, eggs, and a creamy mustard-mayonnaise dressing)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 12 min

Additional 1 hr

Total 1 hr 42 min

Ingredients

- 2 lb (900 g) waxy potatoes (such as Yukon Gold), peeled and diced into 1/2-inch (1.2 cm) cubes
- 10 oz (285 g) smoked kielbasa or smoked sausage, cooked and sliced
- 8 oz (225 g) cooked ham, diced
- 4 large eggs (approx. 200 g), hard-boiled and chopped
- 3 medium dill pickles, about 7 oz (200 g), diced
- 1 small red onion, about 3 oz (85 g), finely chopped
- 1 cup (150 g) frozen peas, thawed
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) Polish or Dijon mustard
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 g) fine sea salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar or pickle brine (optional, to taste)

Instructions

1. Place diced potatoes in a pot of salted cold water, bring to a boil, and simmer until just tender, about 10–12 minutes. Drain and let cool to room temperature.
2. While potatoes cook, hard-boil the eggs (about 9–10 minutes from boiling), cool in ice water, peel, and chop. Slice the cooked kielbasa and dice the ham and pickles; chop the onion and parsley.
3. In a large bowl, whisk together mayonnaise, sour cream, mustard, parsley, apple cider vinegar or pickle brine (if using), salt, and pepper until smooth and well combined.
4. Add cooled potatoes, sliced kielbasa, diced ham, chopped eggs, diced pickles, chopped onion, and peas to the dressing. Gently fold everything together to coat evenly without mashing the potatoes.
5. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar/mustard if desired. For best flavor, refrigerate at least 1 hour to allow flavors to meld.
6. Serve chilled or at room temperature as a substantial Silesian main dish. Garnish with a little extra chopped parsley if desired.