Polish Potato Salad with Eggs and Pickles Recipe

Ingredients

• 8 small to medium gold potatoes
• 3 medium pickles in brine
• 1/2 small red onion, chopped
• 3 green onions, chopped
• 2 tablespoons dill, chives, and parsley (combined)
• 4 eggs
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. 1

   Boil Potatoes: Brush down the potatoes to clean them, then place them in a pot filled with water. Bring to a boil and cook until tender when pierced with a fork, about 20-30 minutes.

2. 2

   Boil the Eggs: In a separate medium pot, bring water to a rolling boil. Crack the eggshells gently and add a pinch of salt to the water. Carefully place the eggs into the boiling water and cook for 10 minutes to hard boil.

3. 3

   Cool Potatoes and Eggs: Once cooked, remove the potatoes and eggs from the boiling water and set them aside to cool down completely before handling.

4. 4

   Prepare Mix-Ins: While the potatoes and eggs cool, chop the pickles, red onion, green onions, and fresh herbs. Add them to a large mixing bowl.

5. 5

   Make the Dressing: In a separate bowl, combine the mayonnaise, plain Greek yogurt, sour cream, Dijon mustard, salt, and pepper. Mix well until smooth and creamy.

6. 6

   Combine Salad: Once cooled, peel and chop the eggs and potatoes. Add them to the bowl with the chopped pickles, onions, and herbs.

7. 7

   Finish and Serve: Pour the dressing over the combined ingredients and gently mix everything until well coated. Serve chilled or at room temperature and enjoy.