Warm 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.Â
- Yield: Serves 4
Ingredients
Units
Scale
- 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.Â
- 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.Â