Sałatka Ziemniaczana

Ingredients · 4 servings

• 800 gPotato, boiled in skins, chilled overnight, peeled, diced
• 200 gPickled cucumber, diced
• 80 gOnion, finely diced
• 4Egg, hard-boiled, diced
• 15 gChives, finely sliced (to serve)
• 120 gMayonnaise
• 15 gMustard
• 4 gSalt
• 2 gBlack pepper, ground

Equipment

stovetop, refrigerator, large pot, colander, cutting board, chef knife, large bowl, small bowl, spoon, knife, container, peeler

Instructions

1. 1
   Prepare Workstation

   Gather all ingredients, then set out a large pot, colander, cutting board, chef knife, large bowl, small bowl, and spoon. · 5 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Boil Potatoes

   Boil the potatoes in their skins in salted water until tender when pierced, then drain them carefully in a colander. · 25 min

   What to look for: Potato skins are intact and the centers offer no hard resistance.

3. 3
   Chill Overnight

   Cool the boiled potatoes, place them in the refrigerator overnight, and keep them cold for cleaner peeling and dicing. · 12 h

   What to look for: Potatoes are fully cold and firm to the touch.

4. 4
   Dice Potatoes

   Peel the chilled potatoes and dice them into even small cubes, handling them gently so the pieces stay distinct. · 12 min

   What to look for: Potato cubes are neat, firm, and not mashed.

5. 5
   Dice Additions

   Dice the pickled cucumber, onion, and hard-boiled eggs, keeping the pieces small enough to mix evenly with the potatoes. · 10 min

   What to look for: Cucumber, onion, and egg pieces are evenly cut.

6. 6
   Combine Salad

   Combine the diced potatoes, pickled cucumber, onion, and eggs in a large bowl without crushing the potato cubes. · 2 min

   What to look for: Ingredients are evenly distributed but still distinct.

7. 7
   Mix Dressing

   Stir the mayonnaise with mustard in a small bowl, then fold the dressing through the salad until lightly coated. · 3 min

   What to look for: Salad looks creamy, with no dry potato patches.

8. 8
   Season Garnish

   Season with salt and black pepper, fold once more, and scatter finely sliced chives over the top. · 2 min

   What to look for: Chives sit fresh and green across the creamy salad.

9. 9
   Serve Chilled

   Serve the salad chilled as a cold supper dish, keeping the bowl refrigerated until it goes to the table. · 1 min

   What to look for: Salad is cold, creamy, and ready for serving.