Salad with Egg, Potatoes and Pickled Cucumber Recipe
This salad with egg, potatoes and pickled cucumber is a lighter, simplified version of Polish vegetable salad, with the focus on potatoes and eggs. It’s creamy from a mayo–yogurt dressing, yet crunchy and distinctly tangy thanks to pickles and red onion. It works both as a side to meat and as a standalone supper with a slice of bread.
This salad is very close to classic Polish vegetable salad, but simplified to a few ingredients, which makes it perfect for everyday cooking. The sour pickled cucumber gives it a character similar to German Kartoffelsalat, but with a distinctly Polish twist.
This salad brings together everything associated with everyday Polish home cooking: potatoes, eggs and pickled cucumbers, but in a lighter, less mayonnaise-heavy version. Thanks to crunchy pickles and fresh dill it has a distinctly tangy-herb character that’s a bit like German Kartoffelsalat, but with a clear Polish accent. It’s substantial enough to replace dinner, yet doesn’t feel heavy on the stomach.
Why this version works
- Mayonnaise combined with yogurt makes a lighter yet still creamy dressing.
- Potatoes cooked in their skins hold their shape better and don’t turn to mush.
- Well-squeezed pickled cucumbers don’t water down the dressing and keep their crunch.
- Dill and red onion add freshness and colour without multiplying the number of ingredients.
Chef's tips
The biggest mistake is cutting hot potatoes – they fall apart and soak up too much dressing, so really let them cool to room temperature., After mixing, taste one piece of potato: it should be evenly coated in dressing but not swimming in a puddle at the bottom of the bowl., If you plan to serve the salad later, salt it lightly at first and adjust the seasoning just before serving, as the cucumbers release salt over time.
How to serve
Serve slightly chilled, not ice-cold – take it out of the fridge 10–15 minutes before eating so you can better taste the cucumbers and dill., It pairs perfectly with grilled meats, roast chicken, cold cuts and also works as a standalone supper with a slice of rye bread., For larger gatherings, you can decorate the top with egg slices and sprigs of dill.
Watch out for
- Don’t mix the salad while the potatoes are still warm – the dressing will soak in and the whole thing will turn pasty.
- Be careful with salt before adding the cucumbers, as they are salty and sour on their own.
- Don’t cut the potatoes too small, as they crumble more easily and the salad will look mashed.
Ingredients
- waxy potatoes (e.g. type A) - 600 g
- eggs - 4 pieces
- pickled cucumbers - 3 pieces
- onion red - 0.5 piece
- fresh dill - 2 tablespoons
- mayonnaise - 3 tablespoons
- yogurt thick, plain - 2 tablespoons
- mild mustard - 1 teaspoon
- salt
- pepper black, ground
Preparation
- Wash the potatoes thoroughly and leave them in their skins. Put them in a pot, cover with cold water, lightly salt and bring to the boil, then cook for 15–20 minutes, until a knife slides in smoothly but the potatoes don’t fall apart.
- Drain the potatoes and cool completely, preferably in a single layer on a sieve or plate. When cool to the touch, peel and cut into 1–1.5 cm cubes so they hold their shape well in the salad.
- Place the eggs in a pot with cold water and bring to the boil. From the moment they boil, cook for 8–9 minutes over low heat. Immediately rinse with cold water, cool, peel and cut into cubes similar in size to the potatoes.
- Cut the pickled cucumbers into small dice. If a lot of juice collects on the board, gently squeeze the cucumbers in your hand or in a sieve – they should be moist but not dripping with liquid.
- Peel the onion and cut into very small dice. If it’s sharp, place it in a sieve and briefly pour boiling water over it, then rinse with cold water – it will mellow but stay slightly crunchy.
- Finely chop the dill. In a large bowl, mix the mayonnaise, yogurt and mustard into a smooth dressing. Season with salt and pepper so the dressing is slightly salty and distinctly peppery – the potatoes will mellow it out.
- Add the potatoes, eggs, cucumbers, onion and dill to the bowl with the dressing. Gently mix with a wide spoon, lifting the ingredients from the bottom so the potatoes don’t crumble and every piece is coated in dressing.
- Taste the salad and, if needed, season with more salt, pepper or a little pickle brine if you want a sharper, more sour flavour. Refrigerate for at least 30 minutes so the flavours meld.
- Before serving, stir the salad again – the dressing will have thickened slightly and the potatoes will have absorbed some moisture. If it seems dry, add a tablespoon of yogurt or mayonnaise and mix again.
Storage
Store in the fridge for up to 2 days in an airtight container – over time the potatoes soften and the cucumbers lose their crunch. Stir before serving and, if needed, add a tablespoon of yogurt or mayonnaise if the dressing has thickened.
I like this salad best when the potatoes are still just a touch warm inside and the whole thing has had at least half an hour in the fridge for the flavours to meld.
