Put a delightful twist on traditional potato salad with this innovative Potato Perogy Salad recipe. This refreshing dish reimagines the classic summer picnic favorite by using perogies instead of potatoes, creating a unique and satisfying cold salad that’s perfect for warm weather gatherings. The creamy dressing, brightened with Dijon mustard and fresh lemon juice, coats each perogy perfectly, while chopped sweet pickles add bursts of flavor and crunch. Crispy bacon bits and fresh green onions provide savory depth and color. It’s an ideal make-ahead dish for potlucks, barbecues, or any outdoor gathering where you want to serve something familiar yet surprisingly different.
[Instructions]:
- Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally. Drain and let cool.
- In a large mixing bowl combine mayonnaise, olive oil, lemon juice, Dijon mustard, parsley, salt and pepper.
- Add boiled perogies and mix well.
- Refrigerate for 30 min.
[Ingredients]:
1 bag of Holy Perogy!™
1/2 cup sweet pickles (chopped)
3 slices cooked bacon (chopped)
1 green onion (chopped)
1/2 cup mayonnaise
1 tbsp Dijon mustard
3 tbsp olive oil
2 tbsp lemon juice
1 tsp parsley
Salt and pepper to taste
