Sałatka Ziemniaczana

Ingredients · 4 servings

• 800 gPotato, boiled in skins, cooled, peeled, diced into 1.5 cm cubes
• 180 gPickled cucumber, finely diced
• 80 gOnion, very finely diced
• 12 gChives, chopped (to serve)
• 120 gMayonnaise
• 15 gMustard
• 4 gSalt
• 1 gBlack pepper, ground

Equipment

stovetop, refrigerator, pot, colander, knife, cutting board, peeler, large bowl, small bowl, spoon, cover, serving dish

Instructions

1. 1
   Prepare Workstation

   Gather all ingredients, a pot, colander, knife, cutting board, peeler, large bowl, small bowl, spoon, and refrigerator-safe cover. · 5 min

   What to look for: Ingredients are measured and tools are ready on the counter.

2. 2
   Boil Potatoes

   Place whole unpeeled potatoes in a pot, cover with salted water, and boil until tender when pierced through the center. · 25 min

   What to look for: Potato skins stay intact and the centers feel soft.

3. 3
   Cool And Dice

   Drain potatoes, let them cool until easy to handle, peel them, and cut into neat 1.5 cm cubes for a classic salad texture. · 20 min

   What to look for: Potato cubes are firm, even, and no longer steaming.

4. 4
   Dice Vegetables

   Dice pickled cucumber finely, dice onion very small, and chop chives so every spoonful gets acidity, crunch, and a mild onion note. · 10 min

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

5. 5
   Combine Base

   Add diced potato, pickled cucumber, and onion to a large bowl, then lift gently with a spoon to avoid breaking the potato cubes. · 3 min

   What to look for: Vegetables are evenly distributed without mashed potato.

6. 6
   Fold Dressing

   Mix mayonnaise with mustard in a small bowl, then fold the dressing into the salad until the potatoes are lightly coated. · 4 min

   What to look for: A thin creamy layer coats the potato cubes.

7. 7
   Season Salad

   Season with salt and black pepper, taste carefully, and scatter chopped chives over the top for a fresh Polish finish. · 2 min

   What to look for: Chives are bright green and spread across the surface.

8. 8
   Chill Salad

   Cover the bowl and chill the salad for at least 60 minutes so the potato absorbs the dressing and cucumber acidity. · 1 h

   What to look for: Salad looks settled, creamy, and cold throughout.

9. 9
   Serve Cold

   Serve the chilled potato salad as a cold side, lifting it gently once more before spooning it onto plates or a serving dish. · 1 min

   What to look for: Salad holds its shape with visible potato cubes and cucumber pieces.