Salatka Jarzynowa with Crispy Potatoes
Your Babcia's Veggie Salad, but make it crispy!
Equipment
- 1 Large Pot
- 1 Sheet Pan
- 1 large mixing bowl
- 1 Whisk
Ingredients
For the Crispy Potatoes
- 2 lbs Idaho Russet Potatoes, cut in 1.5 to 2 inch chunks
- ½ teaspoon Baking Soda
- 1 tablespoon Potato Starch
- 3 tablespoon Olive Oil
- Salt + Pepper
The Vegetables
- 2 large Carrots, peeled and diced
- 1 cup Frozen Peas, thawed and dried
- ¼ cup Vidalia Onion, finely diced
- ¼ cup Dill Pickles, roughly chopped
- 3 large Hard boiled eggs, chopped
The Fresh Dressing
- ½ cup Plain Greek Yogurt
- ¼ cup Mayo
- ¼ cup Sour Cream
- 1 ½ teaspoon Dijon Mustard
- 2 teaspoon Red wine vinegar
- ½ Lemon, a squeeze or two!
- ¼ cup Fresh Dill, chopped
- Sale + Pepper
Instructions
For the Crispy Potatoes
- Cut russets into uniform 1.5–2 inch chunks. Add to a pot of cold salted water with the baking soda. Bring to a boil and cook 15–18 minutes until just fork-tender. The baking soda breaks down the potato surface to create the craggly edges that get ultra crispy.
- Drain well, then return potatoes to the dry pot. Put the lid on and shake vigorously for 5–10 seconds until edges are roughed up and fluffy-looking. Let them steam dry uncovered for 2–3 minutes — the drier the surface, the crispier the result.
- Preheat oven to 425°F. Add fat to a sheet pan and place in the oven for 5 minutes until smoking hot. Toss potatoes in potato starch, salt, and pepper. Carefully add to the hot fat — you should hear a strong sizzle. Roast 40–50 minutes, turning once halfway, until deeply golden and craggly on all sides.
Dressing & Vegetables
- Whisk together yogurt, mayo, sour cream, mustard, vinegar, lemon juice, dill, and parsley. Season to taste, the dressing should be tangy and bright. Adjust with more lemon, vinegar or sour cream if needed.
- Dice carrots as finely as possible. Rough chop the pickle chips so they have presence in the salad. If the Vidalia onion tastes sharp, soak in cold water for 5 minutes and pat dry. Fold carrots, peas, onion, pickles, and eggs into the dressing. Refrigerate while potatoes finish roasting.
Assembly
- Let potatoes cool 5 minutes, then fold into the salad so every craggly piece is fully coated in dressing. Top with a generous sprinkle of fresh dill and cracked black pepper. Serve within 2 hours for the best crunch!