Potato Salad –Â Long Journey from Hate to Love
I come from a country where potatoes have always been a staple food.
In the past and even nowadays lots of Polish people – especially the older ones – couldn’t imagine having their portion of meat/fish for lunch or dinner without potatoes.
I didn’t like potatoes for a long time so you can imagine how difficult it was for me to enjoy a meal-time when I was a child.
Although many Polish recipes use potatoes, I only had a chance to try Potato Salad when I was abroad.
I liked it very much so straight away I started looking for a perfect recipe.
Since the beginning of my search, I have tried many different potato salad recipes. Some were better, some were worse, but I must admit the below one is excellent.
And this has been confirmed many times by my family and guests: if I serve it along with a few other salads, this one disappears the fastest!

Potato Salad [vegetarian]
Ingredients
- 1.5 kg new potatoes or salad potatoes preferably equal size,*
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 red onion finely chopped
- 4-5 tbsp mayonnaise
- salt and pepper.
Instructions
- Wash the potatoes very well (if you prefer, you may scrub them); cut them into approx. 1 cm slices, put to a big pan and cover with boiling water; add 1 tsp salt and cook for 7-12 minutes till just (but not too) soft. Cooking time depends on potato’s type and size. To avoid overcooking, after approx. 7 minutes of cooking, check them frequently with a fork.
- Put to a small bowl the mustard, vinegar and olive oil, whisk everything together.
- Drain the potatoes, cool them for 5 minutes, add the dressing and chopped onion, mix gently** and leave for at least 30 minutes.
- Add the mayonnaise, season and mix gently**.
Notes