Potato salad gets "Polskafied" with our favorites (beside potatoes) kielbasa and sour cream.

Polish Potato Salad (Prep. about 30 minutes (including time for the potatoes to cool). Serves10)

1 lb. yellow potato (like Yukon gold) peeled and diced into bite-sized pieces

3 eggs, hard boiled, peeled and diced

1 C. mayonnaise

½ C. sour cream

1/3 lb. kielbasa, small dice

½ tsp. celery seed

2 Tb. Dijon mustard

salt/ pepper

parsley flakes to garnish

Boil the diced potato until a knife easily inserts into a cube.  Drain well and dump into a large bowl to cool.  When the potatoes are room temperature, gently fold in the mayonnaise, sour cream, mustard, celery seed, salt and pepper.  Taste to adjust seasonings, bearing in mind the big burst of flavor you will get from the kielbasa.  Fold in the diced hard boiled eggs and the diced kielbasa.  Garnish with parsley flakes and serve room temperature or chilled.

(If the kielbasa isn’t savory enough for your liking, you could add diced scallions and some garlic chives.  Know your kielbasa before you decide to put extra flavors in and, if possible, buy local. I got my kielbasa from a local European market that makes their own.)

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