Sometimes I like to make summer food when it's not summer. I guess if I'm eating summer food, I can pretend it's summer for a short time or at least feel optimistic that summer will actually be here again one day. This Award-Winning Pierogi Potato Salad is perfect for summer or any time of year and a simple and unique take on potato salad.
If you are looking for Ukrainian Potato Salad or potluck ideas and love perogies, you will love this gluten-free Pierogi Salad recipe!
With bacon, cheese, sauerkraut, potato and onion, this cold pierogi salad is like a loaded pierogi but in potato salad form! It's easy to make and oh so delicious! You can make it for a potluck, a summer BBQ or even when you are camping/glamping in the summer! It is an bacon egg potato salad that transports well and requires very little space to prepare.
For this Ukrainian Potato Salad recipe, you will need:
- little/baby potatoes (rainbow pack – includes red, yellow, white, purple and blue potatoes)
- dry curd cottage cheese (see NOTES)
- bacon bits
- green onions
- Dijon mustard
And if you LOVE that loaded pierogi flavor, give my Loaded Pierogi Soup a try too!
👩🏻🍳Award-winning Potato Salad
This recipe won 2nd place in the Go RV'ing: Canada's RV Friendly recipe contest in 2013.
Store pierogi salad leftovers in the fridge, in a sealed container for up to 2 days. If you want to make this recipe in advance, do not recommend making it more than a couple of days in advance.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
👪 Serving Size
This perogy potato salad serves 10. However, you can half, double or even triple the recipe by clicking on the blue servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly.
💭 What to do with leftover dry cottage cheese
Perogy potato salad is also a great use of leftover dry cottage cheese! I often buy dry cottage cheese to make Cottage Cheese and Potato Perogies and end up with leftovers. And if you buy it specifically for this recipe and have leftovers, then you can use it in these Perogy Zucchini Boats, Ukrainian Slow Cooker Casserole , Ukrainian Breakfast Sandwich or this Ukrainian Breakfast Hash as well!
I adore tasty summer food that requires very little effort because well, life is short and so is summer. You can prep this pierogi salad in the evening when it's a bit cooler (no oven required, just stove top) then throw it together quickly the next day and you're off to enjoy your sunny summer festivities!
But it really makes a great dish anytime of the year. If you are looking for a unique potato salad recipe, pierogi food, or pierogi ideas, look no further! This Ukrainian twist on good old fashioned potato salad is a real crowd pleaser!
Here are a couple of BBQ dishes that go great with this Ukrainian Potato salad!
and for dessert....
Did you make this recipe? Please RATE THE RECIPE below
📋Pierogi Potato Salad Recipe
- 2 (2 pound or .9 kg) pkgs of little/baby potatoes (rainbow pack – includes red, yellow, white, purple and blue potatoes ¾ ” – 1 ⅝ ”)
- 6 hard boiled eggs
- ⅓ cup + 1 tablespoon dry curd cottage cheese (90 ml)
- ⅔ cup bacon bits (best to use the ‘real’ bacon bits) (150 ml)
- ¾ cup sauerkraut(from jar) (175 ml)
- 2 tablespoon liquid from sauerkraut jar (30 ml)
- ⅔ cup mayonnaise (I use Hellman’s) (150 ml)
- ½ cup radishes, finely chopped (125 ml)
- ½ cup green onions , finely chopped (125 ml)
- 1 tablespoon Dijon mustard (15 ml)
- paprika to garnish
- Cook potatoes in boiling water until fork goes easily into them but they are still firm (about 15 minutes).
- Drain, cool and refrigerate potatoes until cold (up to an hour).
- Cook eggs in boiling water until hard boiled (about 10-12 minutes).
- Remove eggs from heat and run under cold water, let sit in cold water for 10 minutes, then refrigerate (still in cold water) until cold (up to an hour) and then peel.
- Cut each cold potato into 2 pieces (* this will depend on the size of the potato, I cut some into 4 pieces and don't even cut the really small ones). Cut each egg into 4 pieces.
- Mix all the remaining ingredients together in a bowl. Add the potatoes and eggs and mix.
- Sprinkle with paprika and refrigerate until ready to serve