This Polish potato salad is hearty, tangy and packed with flavor. It combines tender potatoes with crispy bacon, crunchy pickles and a handful of fresh dill. Tossed in a vinegar dressing with just a touch of sweetness, it’s a total crowd-pleaser!
Planning a garden party? Don’t miss my Easy BLT pasta salad or this Bacon red pesto pasta salad next, both are guaranteed crowd-pleasers.
Why you’ll love this tangy potato salad
This easy potato salad is full of flavor and texture. It’s a simple, traditional Polish recipe that delivers big flavor with minimal effort.
It’s bold, briny and completely irresistible making it the perfect summer side dish.
Great for BBQs, garden parties or easy family dinners, this potato salad is a refreshing take on the classic versions. And if you’re into potato salads, don’t miss my creamy Greek potato salad next!
Let me guide you through the recipe with this step-by-step VIDEO.
Salad ingredients
- Potatoes
- Bacon bits
- Red onion
- Dill pickles
- Chives
- Dill
Vinegar dressing ingredients
- Apple cider vinegar – You could also use white wine vinegar
- Olive oil
- Sugar
- Salt and coaresly ground black pepper
- Mayonnaise
- Dijon mustard
FAQ
Which potatoes are best for Polish potato salad?
Waxy potatoes like Yukon Gold, red potatoes or baby potatoes work best. They hold their shape after cooking and absorb the tangy vinegar dressing beautifully without turning mushy.
Can I make this potato salad ahead of time?
Polish potato salad is an excellent make-ahead dish, the flavors deepen as it rests. You could also boil the potatoes 1 day in advance.
💡 Pro tip
Don’t be afraid of the vinegar, once it’s mixed with the potatoes, the sharpness mellows out. If you’re unsure, start with a little and adjust to taste. And whatever you do, don’t skip that sugar in the dressing, it balances the acidity and brings all the flavors together beautifully.
How to store and serve Polish potato salad
Store in an airtight container in the fridge for up to 3 days. Serve chilled or let it come to room temperature before serving. Perfect for picnics, barbecues, or any easy summer meal.
Polish Potato Salad
Ingredients
- 2 pounds waxy potatoes - boiled and sliced
- 9 ounces bacon bits
- 1 red onion - diced
- 2 dill pickles - large, sliced
- 5 tbsp chopped dill
- 3 tbsp chopped chives
Vinegar dressing
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
Instructions
- Boil unpeeled potatoes in generously salted water until fork-tender. When ready, drain and run under cold water.
- While the potatoes are boiling, prepare the dressing. Combine oil with apple cider vinegar, sugar, salt, pepper, mayonnaise and mustard. Stir well.
- Chop the dill and chives, dice the onion and slice the pickles. Cut the boiled potatoes into half-moons.
- To a large bowl, add the chopped ingredients and pour in the dressing. Toss to combine. Enjoy!
Video
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