easter potato salad

Easter Potato Salad

This salad is called Salatka in Poland. I have grown up eating this every Easter of my life. I wanted to share the recipe with you as it is gluten and dairy free, full of flavor and made with only natural ingredients.

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Ingredients

  • 6 whole yukon gold potatoes, boiled with skin on
  • 6 eggs, hard boiled
  • 4 peeled carrots, whole
  • 4 pickle spears, brined if available, if not, dill
  • 1 green apple, peeled
  • 3 Tbspn. of Mayonnaise
  • 2 Tbspn. of spicy or Dijon mustard
  • 1/2 tsp. ground black pepper
  • 1 tspn. of sea salt
  • 1 cup of steamed peas
  • You may omit the eggs and use vegenaise if you wish this recipe to be gluten, dairy and egg free. My favorite mustard to use in this recipe is Kosciusko brand, which can be found in some supermarkets and international food markets, in the polish isle. That is also where brined pickles can be found.

Instructions

  • 1. Boil potatoes for 20 minutes, or until soft. Drain water, and allow to cool. Peel the potatoes. Slice in half, and then dice.
  • 2. To hard boil potatoes, place in cold water. Once the water comes to a boil, start a timer for 7 minutes. Remove from heat, drain and cover with cool water for 10 minutes, Drain water, peel eggs, dice and add to potatoes.
  • 3. Boil the peeled carrots for 10 minutes, or until soft. Once cooled, slice in half, then dice. Add to potato and egg mixture.
  • 4. Cut slices off of the peeled green apple, and finely dice. Add to potato mixture.
  • 5. Steam peas and drain water. Once cooled, add to potato mixture.
  • 6. Finely dice pickles. Add to potato mixture.
  • 7. Season with salt and pepper.
  • 8. Mix the mayo and mustard together, pour over the potato salad and toss.
  • 9. Allow the salad to cool for several hours before serving. I make it a day ahead to allow the flavors to fully develop.

Instructions

  • 1. Boil potatoes for 20 minutes, or until soft. Drain water, and allow to cool. Peel the potatoes. Slice in half, and then dice.
  • 2. To hard boil potatoes, place in cold water. Once the water comes to a boil, start a timer for 7 minutes. Remove from heat, drain and cover with cool water for 10 minutes, Drain water, peel eggs, dice and add to potatoes.
  • 3. Boil the peeled carrots for 10 minutes, or until soft. Once cooled, slice in half, then dice. Add to potato and egg mixture.
  • 4. Cut slices off of the peeled green apple, and finely dice. Add to potato mixture.
  • 5. Steam peas and drain water. Once cooled, add to potato mixture.
  • 6. Finely dice pickles. Add to potato mixture.
  • 7. Season with salt and pepper.
  • 8. Mix the mayo and mustard together, pour over the potato salad and toss.
  • 9. Allow the salad to cool for several hours before serving. I make it a day ahead to allow the flavors to fully develop.

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About Chef

Dr. Olivia Joseph