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Potato Salad with eggs and pickles on a fork

Polish Potato Salad with Eggs and Pickles

Course: Side Dish
Cuisine: Polish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Calories: 246kcal
Author: Edyta
Potato Salad with Eggs and Pickles is super easy to make and it tastes incredible. The combination of eggs, pickles and an assortment of herbs make for a decadent, yet simple and unique dish.
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  • 8 potatoes small/medium gold
  • 4 eggs
  • 3 pickles medium, in brine
  • 1/2 red onion small, chopped
  • 3 green onions chopped
  • 2 tablespoon dill, chives, parsley
  • 1/2 cup mayonnaise
  • 1/2 cup greek yogurt plain
  • 2 tablespoon sour cream
  • 1 tablespoon Dijon Mustard
  • Salt and pepper to taste


  • Brush down potatoes and put them into a pot of water. Boil until tender when pierced with fork; about 20-30 minutes
  • In a medium pot, boil the water for the eggs;
  • Once the water is boiling, punch the egg shells, add a pinch of salt and place eggs into the boiling water;
  • Cook for 10 minutes;
  • After potatoes and eggs are cooked, set them aside and let cool down;
  • In the meantime chop pickles, onions and herbs and to big bowl;
  • In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper;
  • Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs;
  • Add sauce and mix. Enjoy


Calories: 246kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 379mg | Potassium: 794mg | Fiber: 4g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 6.1mg