• 14 oz. package of Polska Kielbasa
  • 24 oz. jar Baby Dill Pickles
  • 1 can sweet peas
  • 7 hard-boiled eggs
  • 3-4 medium carrots
  • 4 medium red potatoes
  • 1 cucumber
  • 1 bunch of dill ( 1/8-1/4 cup)
  • 1 bunch of green onions
  • ¼ cup of parsley
  • 2 ½ - 3 cups of mayonnaise
  • 1 t salt
  • ½ t black pepper


Boil eggs until hard-boiled and cook whole potatoes and carrots in a separate pot until cooked but not mushy (still slightly firm).

Leave the carrots and potatoes unpeeled to make the chopping process easier: to reach desired doneness, I poke a knife through the potato—if it isn’t ‘crunchy’ but there is still some resistance, I remove the carrots and potatoes and immediately drain and cool for chopping later.

This typically takes no more than 20-25 minutes depending on the size of your veggies.

While the eggs, potatoes, and carrots are boiling, begin chopping! It is imperative that you take the time to chop all ingredients to a similar size: I try for 1 cm. or slightly less. There are a number of dicing utensils that make this process quicker, but I tend to enjoy the process of chopping the ingredients.

Chop the entire jar of pickles and cucumber: before chopping the cucumber, peel and remove the seeds.

Chop the kielbasa to the same fine dice as the pickles and cucumbers. Finely chop the green onions, dill, and parsley.

When the eggs, potatoes, and carrots have cooled, peel and chop to the same size as the other ingredients.

In a large bowl, combine the potatoes, carrots, kielbasa, eggs, pickles, cucumber, and the (drained) sweet peas. Add 2 ½ - 3 cups of mayonnaise (or more) until desired creaminess.

To complete the salad, add the green onions, dill, parsley, salt, and pepper and combine until evenly incorporated.

Chill before serving and garnish with dill or parsley.

I really enjoy the salad the second day due to the development of flavors.

Note: this salad keeps for several days/up to a week in the refrigerator. Due to the amount of chopping, invite your spouse or children to join in.

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