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© 2015 by Blessed Virigin Mary of Czestochowa Parish

  • Anntonette Z Alberti

Stella Z's Polish-American Potato Salad



On the 4th of July it only makes sense to publish a more "American-style" recipe. My late mother, Stella Peplowski Zembrzuski, had a few signature dishes she was asked to make and bring. She was especially fond of this classic potato salad.


You can see the love in my eyes looking at my Mom, Stella Z, at this 1978 4th of July party!

Stella Z’s Polish-American Potato Salad


Ingredients:

· 5 lb bag red potatoes

· 7 eggs

· 1 red onion

· 1 green bell pepper

· Can of black olives

· Dill

· Kosher Salt

· 1 cup mayonnaise

· 1 cup sour cream

· Paprika


Step 1:

  1. Place whole red potatoes into a large pot. Cover with water. Add a pinch of kosher salt and bring to a full boil.

  2. Once the water is boiling, turn the heat down to a simmer and cover the pot.

  3. Simmer for 20 minutes.

  4. With tongs, remove potatoes to a large dish to cool.

Step 2:

  1. At the same time as you start the potatoes, place 7 eggs in a medium sized pot.

  2. Cover with water. Add a pinch of salt and a pinch of baking soda.

  3. Bring to a gentle boil.

  4. Turn the heat down to a simmer and cover the pot. Cook for 10 minutes.

  5. Remove from heat and allow to sit, covered, an additional 10 minutes.

  6. Remove to a small plate to cool at room temperature.

Step 3:

  1. Chop the onion and pepper into the tiniest squares possible and place into a medium sized mixing bowl.

Step 4:

  1. Remove the skins on the potatoes under cool running water with your hands.

  2. Chop the potatoes into 1” squares and add to a large mixing bowl.

  3. Peel the eggs.

  4. Chop 6 of the eggs into 1/2” cubes and add to the large mixing bowl.

  5. Cut 1 of the eggs into wedges and reserve for garnish

Step 5:

  1. In the medium mixing bowl with the onions and peppers, add the mayonnaise and sour cream

  2. Snip two tablespoons of fresh dill into the mixture.

  3. Add two tablespoons of Kosher salt.

  4. Mix well.

Step 6:

  1. Add the sour cream/mayo mixture to the large mixing bowl. Mix gently.

Step 7:

  1. Arrange sliced eggs and black olives as garnish on the salad.

  2. Sprinkle with paprika and snipped dill.

  3. Cover and refrigerate.

Serve cold.


One of the reasons that this salad is so special to me is that it is one of the last recipes my mother made, for the July 2014 Peplowski family reunion. I'll be bringing it in her memory this year!


Our little family group, just a tiny part of the 2014 Peplowski Family Reunion

Happy 4th of July!!


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