This Homemade-ish Pierogi Potato Salad is a fun way to use store-bought pierogi, pairing them with crunchy roasted potatoes and a creamy, mustardy dressing. Topped with peppery green herbs, this is one potato salad that actually eats like a full meal.
What are pierogi?
Easily one of the most recognizable foods from Polish cuisine, pierogi (the plural form of the word pieróg), are filled dumplings. The word “pierogi” refers to any half-moon filled dumpling. These Polish dumplings are frequently stuffed with mashed potatoes, but come with many different flavors and fillings, from cabbage and cheese to onion, mushroom, and leek.
Made with an unleavened dough, pierogi are stuffed and typically pan-fried in lots of butter, creating a tasty golden brown exterior that perfectly complements the soft, creamy interiors.
Where do I buy Pierogi?
This Homemade-ish recipe makes good and fun use of some store-bought pierogi, which are actually a widely available product, found in almost every major American supermarket. You’ll find them in the freezer section, and there are typically a few flavors to choose from. Please feel free to select whichever flavor you like. All will work beautifully with this highly flexible potato salad.
What you’ll need to make this Warm Pierogi Potato Salad
This recipe is merely a launch pad for your own flavor tinkering and tailoring. Please add anything you like in your warm potato salads. Same goes for the very simple creamy mustard dressing. A splash of vinegar would be great for extra tang. Also, it’s a great place to use up some dried herbs and spices you may have lying around.
INGREDIENTS
24 ounces small gold/Dutch potatoes, halved
2 teaspoons dried Greek or Italian seasoning
Salt and pepper
Olive oil, for coating and finishing
12 to 16 ounces store-bought pierogi (mini if you can find!)
2 tablespoons mayo
2 tablespoons sour cream
1 to 2 tablespoons coarse grain mustard
Freshly chopped dill, arugula and/or watercress, for topping
Optional add-ins: thinly shaved celery, sliced shallot
How to make this warm pierogi potato salad
DIRECTIONS
Preheat the oven to 425 degrees F. Adjust a rack to the top position.
Put the potatoes on a large baking sheet and drizzle with enough olive oil to really get them coated (a couple/few tablespoons). Season generously with salt and pepper, and toss to mix. Roast until golden brown and cooked through, about 30 minutes (depending on your exact potatoes).
Meanwhile, prepare the pierogi in a large skillet according to the package directions. You can add optional veggies to the pan, if you like, such as celery and shallots. Or not 🙂
Put the roasted potatoes in the pan with the pierogies. To make the dressing, combine the mayo, sour cream, and mustard. Season with a little salt and pepper and add a little bit of water to thin it out to your preferred consistency (I usually start with a few teaspoons to one tablespoon). Toss with the potatoes and pierogies until coated and adjust anything to suit your taste.
Transfer the warm potato salad to a big platter/plate and top with some peppery arugula or watercress and a nice drizzle of olive oil.
If you like the looks of this Warm Pierogi Potato Salad, you might also enjoy:
Perfect Crispy Roasted Potato Wedges
Crunchy Chorizo and Potato Tacos with Chipotle Cream
Chipotle Potato Chowder with Crispy Potato Bits
Sriracha Honey Mustard Breakfast Potato Salad
Ultimate Hasselback Potato Gratin
PrintWarm Pierogi Potato Salad
A two-potato salad that makes (Homemade-ish) use of some store-bought pierogi in a fun, new way. By combining them with crunchy roasted potatoes, we get a warm take on a potato salad that can actually eat as a full meat-free meal, if you like.
- Yield: Serves 4
Ingredients
- 24 ounces small gold/Dutch potatoes, halved
- Olive oil, for coating and finishing
- 2 teaspoons dried Greek or Italian seasoning
- Salt and pepper
- 12 to 16 ounces store-bought pierogi (any flavor, mini if you can find!)
- 2 tablespoons mayo
- 2 tablespoons sour cream
- 1 to 2 tablespoons coarse grain mustard
- Freshly chopped dill, scallion, arugula and/or watercress, for topping (the more herbs the better)
- Optional add-ins: thinly shaved celery, sliced shallot
Instructions
- Preheat the oven to 425 degrees F. Adjust a rack to the top position.
- Put the potatoes on a large baking sheet and drizzle with enough olive oil to really get them coated (a couple/few tablespoons). Add the Greek/Italian seasoning, and season generously with salt and pepper, and toss to mix. Roast until golden brown and cooked through, about 30 minutes (depending on your exact potatoes).
- Meanwhile, prepare the pierogi in a large skillet according to the package directions. You can add optional veggies to the pan at the same time, if you like, such as thinly sliced celery and shallots. Or not 🙂
- When the pierogi are golden brown and cooked, turn off the heat and add the roasted potatoes to the same pan.
- To make the dressing, combine the mayo, sour cream, and mustard. Season with a little salt and pepper and add a little bit of water to thin it out to your preferred consistency – I usually start with a few teaspoons. (Also, garlic and/or onion powders do well in this mix.) Toss with the potatoes and pierogi until coated and adjust anything to suit your taste.
- Transfer the warm potato salad to a big platter/plate and top with some peppery arugula or watercress and a nice drizzle of olive oil.
