Prepare to impress with this **Award-Winning Pierogi Potato Salad**, a truly unique and utterly delicious twist on a classic comfort food. This recipe isn’t just “good”—it was crowned the winner of the Go RV’ing: Canada’s RV-Friendly recipe contest for a reason! Imagine all the beloved flavors of a loaded pierogi—savory bacon, creamy cheese, tangy sauerkraut, tender potatoes, and crisp onion—transformed into a refreshing and vibrant potato salad. It’s an easy-to-make, cold salad that’s perfect for everything from sunny summer barbecues and casual potlucks to adventurous camping or glamping trips. Its robust flavors transport beautifully, making it an ideal dish for any gathering, big or small, where you want to serve something memorable and distinctly delicious.

Inspired by my popular Healthy Potato Salad, this Ukrainian-style potato salad elevates the traditional side dish to new heights. It beautifully complements grilled meats, such as my Marinated Maple BBQ Pork Loin Steaks, and is a fantastic addition to any Ukrainian-themed meal or potluck. If you adore the hearty, comforting taste of pierogies and are seeking a versatile, gluten-free Ukrainian salad that will truly stand out, then this recipe is an absolute must-try. It combines familiar ingredients in an innovative way, delivering a symphony of flavors and textures that will have everyone asking for the recipe.

🥘 Essential Ingredients for Your Pierogi Potato Salad

Crafting this incredible pierogi potato salad requires a selection of fresh, high-quality ingredients that come together to create its signature flavor profile. Here’s a closer look at what you’ll need and why each component is crucial:

• Little/Baby Potatoes (Rainbow Pack): These small, waxy potatoes are ideal for potato salad because they hold their shape beautifully after cooking, preventing a mushy texture. A rainbow pack, featuring red, yellow, white, purple, and blue varieties, not only adds a lovely visual appeal but also offers subtle flavor differences. Their skins are thin enough to be left on, adding nutrients and rustic charm. If you can’t find a mixed pack, any small, waxy potato like red new potatoes or Yukon Golds will work wonderfully.
• Dry Curd Cottage Cheese (Farmer’s Cheese): This is a cornerstone ingredient for achieving that authentic pierogi taste. Dry curd cottage cheese is essentially cottage cheese that has been pressed to remove excess whey, resulting in a firmer, drier texture. In North America, it’s often referred to as Farmer’s Cheese or Dry Cottage Cheese. Its lower moisture content and tangy flavor are precisely what you find in traditional potato and cheese pierogi fillings, making it indispensable for this salad. It provides a creamy richness without making the salad watery.
• Bacon Bits: Real bacon bits are non-negotiable for the best flavor and texture. While store-bought pre-cooked bits offer convenience, cooking 6-8 strips of good quality bacon until perfectly crispy and then crumbling them yourself will elevate the salad significantly. The smoky, salty crunch of fresh bacon truly brings the “loaded” aspect of the pierogi inspiration to life. For quick homemade bits, pre-cooked bacon (like from Costco) works well, simply crisp it up and crumble.
• Sauerkraut: This fermented cabbage adds a distinct tangy, slightly sour flavor that is characteristic of many Ukrainian dishes, including pierogies. Look for canned or jarred sauerkraut near other pickled items or, if available, fresh or refrigerated sauerkraut in the deli or produce section. Be sure to drain the sauerkraut extremely well and squeeze out as much liquid as possible before measuring and adding it to the salad. This crucial step prevents the salad from becoming watery. You can use plain sauerkraut, or if you prefer a slightly sweeter note, wine sauerkraut is a good alternative.
• Mayonnaise: A good quality mayonnaise serves as the creamy binding agent for the salad. I personally prefer Hellman’s ½ the fat mayonnaise for its excellent taste and lighter profile, but feel free to use your favorite brand. It contributes to the salad’s luscious texture and helps meld all the distinct pierogi-inspired flavors together.
• Other Fresh Additions: Freshly chopped green onions provide a mild, savory bite, while finely chopped radishes add a refreshing crunch and a hint of peppery flavor. Dijon mustard in the dressing gives a subtle tang and depth. Don’t forget fresh dill and a sprinkle of paprika for garnish, adding both flavor and visual appeal.

*Please see recipe card for full list of ingredients and quantities

📖 Creative Variations & Smart Substitutions

This Pierogi Potato Salad is incredibly adaptable, allowing you to tailor it to your taste preferences or what you have on hand. Here are some ideas for variations and substitutions:

• Dill Power: While fresh dill offers the brightest flavor, you can absolutely use dried dill if fresh isn’t available. As a general rule, use about one-third of the amount of dried dill compared to fresh, as its flavor is more concentrated.
• Sauerkraut Alternatives: If sauerkraut isn’t your favorite, or you simply don’t have any, don’t let that stop you! Finely chop a couple of dill pickles and use them instead to provide a similar tangy, briny element. You can also use a tablespoon or two of dill pickle juice in the dressing to capture that acidic kick.
• Dry Cottage Cheese Swap: The unique texture of dry curd cottage cheese is key, but if you can’t find it, you have options. You can make your own Farmer’s Cheese at home. Alternatively, in a pinch, you can drain regular cottage cheese by placing it in a fine-mesh sieve lined with cheesecloth and letting it sit for an hour or two (or pressing it gently) to remove excess liquid. This won’t be exactly the same, but it will work.
• Cheesy Additions: For an extra layer of cheesy goodness, consider folding in a handful of shredded sharp cheddar or a mild Ukrainian-style cheese with the cottage cheese.
• Spice It Up: If you enjoy a bit of heat, a pinch of cayenne pepper or a dash of hot sauce in the dressing can add a subtle kick that complements the other flavors.
• Onion Options: While green onions are preferred for their mildness, if you love a stronger onion flavor, you could finely mince a small amount of red onion and add it to the mix.

🔪 Step-by-Step: Crafting Your Award-Winning Pierogi Salad

Making this incredible potato salad is straightforward, but paying attention to a few key details will ensure the best possible results. Follow these steps for a perfectly textured and flavored salad:

1. Step 1: Cook the Potatoes. Place your chosen baby potatoes in a large pot and cover them with cold water by about an inch. Bringing them to a boil from cold water ensures even cooking. Once boiling, reduce the heat to medium-high and simmer until a fork easily pierces a potato but it still feels firm, usually around 15 minutes. It’s crucial not to overcook them, or they’ll become mushy. Drain the cooked potatoes thoroughly, then spread them out to cool completely before refrigerating until chilled (this can take up to an hour). For convenience, you can cook the potatoes the night before.

2. Step 2: Hard-Boil the Eggs. In a medium pot, place 6 eggs and cover them with cold water. Bring the water to a rapid boil over high heat, then immediately reduce the heat to medium-low and let them simmer, uncovered, for 15 minutes. To ensure easy peeling, quickly pour out the hot water and fill the pot with ice-cold water, letting the eggs sit for 15 minutes. This thermal shock helps the membrane detach from the egg white. Refrigerate the peeled eggs until cold, ideally alongside your potatoes. Like the potatoes, eggs can also be hard-boiled the night before.

3. Step 3: Slice the Eggs. Once the hard-boiled eggs are completely chilled, peel them carefully. Cut each egg into four even pieces. For uniform slices, an egg slicer can be a handy tool.

4. Step 4: Prepare the Radishes. Trim the ends off your radishes. Then, halve each radish lengthwise, and cut into 4-6 smaller pieces. Aim for bite-sized chunks that integrate well into the salad.

5. Step 5: Cut the Potatoes. Once the potatoes are cold, cut them into appropriate sizes. For baby potatoes, this typically means halving each one. Larger baby potatoes might benefit from being quartered, while exceptionally small ones can be left whole. The goal is consistent, bite-sized pieces.

6. Step 6: Prepare the Dressing. In a separate medium bowl, combine the mayonnaise, the reserved liquid from the sauerkraut jar, and the Dijon mustard. Whisk these ingredients together thoroughly until the dressing is smooth and well-combined. The sauerkraut liquid adds another layer of authentic pierogi tang.

7. Step 7: Combine Potatoes. Transfer all the cut, cold potatoes into a large mixing bowl. Ensure the bowl is spacious enough for easy mixing without crushing the ingredients.

8. Step 8: Add Remaining Ingredients. To the bowl with the potatoes, add the dry curd cottage cheese, bacon bits, well-drained sauerkraut, chopped radishes, and chopped green onions. Pour the prepared mayonnaise dressing over everything. Hold off on the hard-boiled eggs and garnishes for now.

9. Step 9: Mix Gently. Using a large silicone spatula or spoon, gently fold all the ingredients together. The goal is to evenly coat the potatoes and combine the components without mashing the potatoes or breaking them apart.

10. Step 10: Fold in Eggs. Finally, add the sliced hard-boiled eggs to the mixture. Carefully fold them in, ensuring they are distributed throughout the salad without being crushed.

Once mixed, garnish the Pierogi Potato Salad generously with fresh dill and a sprinkle of paprika for a pop of color and freshness. Serve chilled for the best flavor and texture. If not serving immediately, cover the bowl tightly and return it to the refrigerator to allow the flavors to meld further.

✅ Expert Recipe Tips for the Perfect Pierogi Potato Salad

Achieving a truly outstanding potato salad comes down to a few key techniques. Here are some expert tips to ensure your Pierogi Potato Salad is consistently delicious:

• Don’t Overcook the Potatoes: The golden rule for any potato salad is perfectly cooked potatoes. You want them just fork-tender, meaning a fork or skewer should slide in with a slight resistance. If they’re too soft, they’ll turn into a gluey mess when mixed. Always start potatoes in cold water and bring to a boil; this allows them to cook evenly from the outside in, preventing overcooked exteriors and raw centers.
• Get the Sauerkraut Really Dry: A watery salad is a sad salad. After draining your sauerkraut, place it in a fine-mesh sieve and press down firmly with the back of a spoon or even your hands (squeeze well!) to extract as much liquid as possible. This concentrated sauerkraut flavor will enhance the dish without adding excess moisture.
• The “Easy-Peel” Egg Trick: Dealing with stubborn eggshells can be frustrating. To make peeling hard-boiled eggs a breeze, add a teaspoon of baking soda or a splash of white vinegar to the water while boiling. Immediately after cooking, transfer the eggs to an ice bath or run them under very cold water for 10-15 minutes. This rapid cooling causes the egg whites to contract and pull away from the shell membrane, making for a much smoother peeling experience.
• Fold, Don’t Stir: When combining your delicate ingredients, especially the cooked potatoes and hard-boiled eggs, resist the urge to vigorously stir. Instead, use a large silicone spatula or spoon to gently fold everything together. This preserves the integrity of each piece, preventing mashed potatoes and crumbled eggs, and ensures a pleasant texture throughout the salad.
• Let the Flavors Marry: While you can certainly serve this salad right after preparing it, its flavor profile improves dramatically with time. Allowing it to chill in the refrigerator for at least 1-2 hours (or even overnight) before serving gives the potatoes ample opportunity to absorb the delicious dressing. This “marrying” of flavors results in a more cohesive, well-rounded, and utterly delightful taste experience.
• Taste and Adjust at the End: The saltiness of your bacon and sauerkraut can vary significantly. Therefore, it’s best to wait until all ingredients are mixed and chilled before adding salt and black pepper to taste. You might find it needs very little, if any, additional salt, especially if your bacon is on the saltier side.
• For the Best Bacon Flavor: For an unparalleled smoky depth and satisfying crunch, I highly recommend cooking 6-8 strips of good quality bacon until very crispy, then crumbling them yourself. Cook them until they are crisp enough to almost shatter when touched. This extra effort will provide a superior flavor and texture compared to pre-packaged bacon bits, which can sometimes become soft in the salad.

🥗 What to Serve with This Delectable Pierogi Salad

This Pierogi Potato Salad is incredibly versatile and makes an outstanding side dish for a wide array of meals. Its rich, savory, and tangy profile means it pairs beautifully with both traditional Ukrainian fare and classic BBQ favorites. It’s truly a crowd-pleaser that fits into many different menus!

For a complete Ukrainian feast, consider serving this potato salad alongside hearty dishes like my Air Fryer Kielbasa (Kovbasa) for a smoky protein, or my comforting Ukrainian Cabbage Rolls with Ground Beef or these convenient Lazy Slow Cooker Cabbage Rolls. The flavors complement each other perfectly, creating a memorable meal that feels authentic and satisfying.

Beyond its cultural pairings, this potato salad is also an absolutely brilliant side dish for any BBQ or summer cookout. Its cool, refreshing nature balances the smoky richness of grilled meats. Try it with my Beer Can BBQ Chicken (as pictured) for an unforgettable meal. And to round off your summer meal on a sweet note, a delightful dessert like No-Bake Black Forest Tiramisu would be fantastic!

And if you’re keeping with the Ukrainian dessert theme, a slice of my exquisite Ukrainian Walnut Torte would provide a lovely, traditional finish to your meal.

🌡️ Storage Guidelines for Your Pierogi Potato Salad

Proper storage is key to enjoying your delicious Pierogi Potato Salad for as long as possible. Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad’s flavors will actually deepen and meld beautifully on the second day, often tasting even better!

If you plan to make this recipe ahead of time for a party or event, I recommend preparing it no more than one or two days in advance for optimal freshness and flavor. Unfortunately, this potato salad does not stand up well to freezing. The high moisture content of the potatoes and mayonnaise-based dressing will likely separate and become watery and unappetizing upon thawing, resulting in a compromised texture. It’s best enjoyed fresh and chilled from the refrigerator.

👪 Serving Size Information

This delightful pierogi potato salad recipe yields approximately 10 generous servings, making it perfect for family meals, potlucks, or backyard barbecues. Should you need to adjust the quantity, the recipe card below offers a convenient feature: simply click on the serving number in the recipe card, and you can easily select to half, double, or even triple the recipe. The ingredient amounts will automatically adjust to your chosen serving size, making meal prep a breeze!

🍽 Essential Equipment for Making This Salad

To prepare this Ukrainian-inspired pierogi potato salad efficiently, you’ll need a few basic kitchen tools. A large pot is essential for boiling the potatoes to perfection, and a medium-sized pot will be needed for hard-boiling the eggs. For combining all the wonderful ingredients, a spacious large mixing bowl will give you ample room to gently fold everything together without causing damage to the potatoes or eggs. Additionally, a stylish serving bowl (affiliate link) is ideal for presentation, especially if you’re taking it to a potluck. I particularly like the one I linked because it often comes with a lid and serving utensils, making transport and serving incredibly convenient.

💡 Utilizing Leftover Dry Curd Cottage Cheese

This pierogi potato salad isn’t just a delicious recipe; it’s also a fantastic way to use up any leftover dry curd cottage cheese you might have on hand! I frequently purchase dry curd cottage cheese (also known as Farmer’s cheese) to prepare my homemade Cottage Cheese and Potato Perogies, and quite often, I find myself with a little extra. This salad is the perfect solution to ensure nothing goes to waste.

Conversely, if you specifically buy dry curd cottage cheese for this award-winning salad and end up with leftovers, there’s no need to worry about what to do with the remainder. Dry curd cottage cheese is incredibly versatile in cooking and baking. For more culinary inspiration, be sure to check out this comprehensive post: 15 Delicious Recipes with Farmer’s Cheese (Dry Cottage Cheese). You’ll find a wealth of ideas to enjoy this unique and flavorful ingredient!

❔ Frequently Asked Questions About This Recipe

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