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272 kcal
50 min.
Recipe for Polish potato salad
0 reviews
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Unlock Fitatu PremiumNaN g
272 kcal
1 kcal
271.9
9.6g
16.3g
22.4g
Ingredients (servings):
7
Converted ingredients are going to appear on the shopping list
- Carrot9× piece (450 g)
- Peas, green2.5× cup (400 g)
- Potato3× piece (270 g)
- Eggs chicken4× portion (240 g)
- Pickled cucumber4× piece (240 g)
- Parsley, root2× piece (160 g)
- Mayonnaise, homemade4× tablespoon (100 g)
- Natural yoghurt3× tablespoon (75 g)
- Apple0.5× piece (75 g)
- Celery1× slice (60 g)
- Leek0.33× piece (46.2 g)
- Chives, fresh2× tablespoon (10 g)
- Mustard, smooth1× teaspoon (10 g)
- Salt1× teaspoon (3 g)
- Pepper, black1× teaspoon (3 g)
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How to make Polish potato salad
1. Thoroughly wash the potatoes, carrots, parsley, and celery. Place the unpeeled vegetables in a pot and cook covered until soft. Be careful not to overcook them – they should still be firm enough to not fall apart in the salad (cooking time depends on the size of the vegetables).
2. Once the vegetables are soft, let them cool down slightly.
3. In the meantime, hard-boil the eggs. Once done, peel them and chop them up.
4. Finely chop the leek and cut the pickled cucumber into small cubes. Peel the apple, quarter it, remove the core, and cut it into very small cubes. Drain the canned peas.
5. Peel the cooled vegetables (scraping gently with a knife). Once peeled, cut them into cubes.
6. Mix all the ingredients with mayonnaise, yogurt, and mustard. Season with salt and pepper.
7. Garnish with chopped chives.
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