📋Pierogi Potato Salad Recipe
If you love perogies and are looking for potluck ideas, you will love this gluten-free Pierogi Potato salad. This Ukrainian salad is an award-winning potato salad that's perfect for a summer BBQ, a potluck, cookout or even when you are camping/glamping this summer!
Servings 10 servings
Calories 140kcal
Equipment
Ingredients
- 2 lbs (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 farmers cheese
- ⅔ cup bacon bits (best to use the ‘real’ bacon bits)
- ¾ cup sauerkraut (from jar)
- 1 ½ tablespoon liquid from sauerkraut jar
- ⅔ cup mayonnaise (I use Hellman’s)
- ½ cup radishes, finely chopped
- ½ cup green onions, chopped
- 1 tablespoon Dijon mustard
Garnish
- paprika to garnish
- fresh dill and sour cream (optional)
Instructions
- Place potatoes in cold water and bring to a boil. Turn down to medium-high heat and continue to cook until fork goes easily into them but they are still firm (about 15 minutes).2 lbs (2 pound or .9 kg) pkgs of little/baby potatoes (rainbow pack – includes red, yellow, white, purple and blue potatoes ¾ ” – 1 ⅝ ”)
- Drain, cool and refrigerate potatoes until cold (up to an hour).
- Cook eggs in boiling water until hard boiled (about 10-12 minutes).6 hard boiled eggs
- 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. Alternatively, you can slice eggs with an egg slicer.
- Whisk the mayonnaise, sauerkraut liquid and Dijon mustard together in a separate medium bowl.1 ½ tablespoon liquid from sauerkraut jar, ⅔ cup mayonnaise (I use Hellman’s), 1 tablespoon Dijon mustard
- Add the potatoes to a large mixing bowl and add the mayonnaise mixture and remaining ingredients, except eggs and garnishes.⅓ cup + 1 tablespoon dry curd cottage cheese, ⅔ cup bacon bits (best to use the ‘real’ bacon bits), ¾ cup sauerkraut (from jar), ½ cup radishes, finely chopped, ½ cup green onions, chopped
- Mix gently until combined.
- Gently fold in eggs.
- Sprinkle with paprika and refrigerate until ready to serve.paprika to garnish
- Optional: top will a dollop of sour cream and fresh dill when servingfresh dill and sour cream (optional)
- Add salt and black pepper to taste
Notes
Expert Recipe Tips:
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- Don't Overcook the Potatoes: The key to a great potato salad with good texture is to cook the potatoes until they are just fork-tender. You should be able to slide a fork or skewer into the center with slight resistance. If they are too soft, they will turn to mush when you mix the salad. Starting them in cold water ensures they cook evenly from the outside in.
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- Get the Sauerkraut Really Dry: To prevent a watery salad, it's crucial to squeeze as much liquid as possible from the sauerkraut after draining it. Place the sauerkraut in a fine-mesh sieve and press down firmly with a spoon.
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- The "Easy-Peel" Egg Trick: As shown in one of the photos, adding a teaspoon of baking soda or a splash of vinegar to the water when boiling your eggs can help make them easier to peel. Then immediate transfer to an ice bath or very cold water, after cooking is also essential—this shock causes the egg to contract slightly, helping it pull away from the shell.
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- Fold, Don't Stir: When combining the ingredients, especially after adding the delicate potatoes and eggs, use a large silicone spatula or spoon to gently fold everything together. Vigorous stirring can break up the potatoes and eggs, resulting in a pasty texture. Folding preserves the integrity of each ingredient.
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- Let the Flavors Marry: While you can serve this salad right away, its flavor improves significantly if you let it chill in the refrigerator for at least 1-2 hours before serving. This gives the potatoes time to absorb the dressing and allows all the "pierogi" flavors to meld together for a more cohesive and delicious result.
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- Taste and Adjust at the End: The saltiness of your bacon and sauerkraut can vary. Wait until all ingredients are mixed, then taste the salad and add salt and pepper as needed. You might find it needs very little, if any, extra salt.
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- For the Best Bacon Flavor: While pre-cooked bacon bits are convenient, cooking 6-8 strips of bacon until very crispy and then crumbling them will provide the best flavor and texture. Cook them until they are crisp enough to shatter, as this helps them stay crunchier in the salad.
Nutrition
Calories: 140kcal | Carbohydrates: 6g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 394mg | Potassium: 199mg | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 6.4mg | Calcium: 32mg | Iron: 0.8mg
