Pyry z Gzikiem
Boiled new potatoes served with gzik, a cold dip of curd cheese, soured cream, radishes and chives from Poznań.
Photograph credit: Kartoffeln-quark (image of pyry z gzikiem on Wikidata Q11832183) by abnehmen.net · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
What to Put on the Table With Pyry z Gzikiem
- Crisp bacon
- Fried onions
- Pickled cucumbers
Sides from the same cuisine on this site: Modra Kapusta, Polish Cucumber Salad.
Making Pyry z Gzikiem, Step by Step
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Boil the potatoes in their skins in salted water for 25 minutes until tender.
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Mash the curd cheese with a fork and mix in the soured cream, radishes, spring onions, chives, salt and pepper. Stand for 10 minutes.
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Drain the potatoes and return to the pot for 2 minutes to dry.
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Serve hot with the butter and a spoonful of gzik.
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Worth Knowing Before You Cook
Slice the radishes thin.
Let the gzik stand for 10 minutes.
Serve the potatoes hot and the dip cold.
Common Substitutions & Variations
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Storing and Reheating
The gzik keeps for 2 days in the fridge.
Pyry z Gzikiem Nutrition Facts
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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