Polish Vegetable Potato Salad |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Salatka kartoflana jarzynowa. I decided to have an impromptu cookout. I had some leftover potato salad, but there wasn't enough, so I used this recipe to expand my salad. My guests were totally awed!!! I was feeling a bit guilty about feeding them leftovers while they thought I must have cooked all day to make this spectacular salad. Prep time does not include chilling. Ingredients:
4 cups cooked diced potatoes |
2 (16 ounce) packages frozen mixed vegetables, cooked and drained |
1 (16 ounce) package frozen peas, cooked and drained |
3 large dill pickles, diced |
1/2 cup chopped green onion |
2 tablespoons chopped fresh dill |
salt and pepper |
3/4 cup mayonnaise |
3/4 cup sour cream |
2 tablespoons prepared mustard |
2 hard-boiled eggs, chopped |
radish, cut into flowers |
Directions:
1. Mix the potatoes with the vegetables, pickles, onions and dill, season with salt and pepper.
2. Mix mayonnaise, sour cream and mustard and add to the salad.
3. Garnish and chill for 2 hours.
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