THE SALVAGED BOX GRATER

I LOVE this old box grater. I actually own two but this one is my favourite — the other side has these tiny, perforated holes that are perfect for making potato pancakes, which is a whole other post. For the eggs though, this is the only way. Grating them straight into the bowl means they just melt right into the dressing — no chunks, no texture — just a richness you can’t quite place until someone tells you the secret.

My little rustic Polish box grater – forged in the hardships and deep confines of what was communist Poland… (or maybe she was made in China, who knows?) I found her in the attic of my mother-in-law’s home in the summer of 2022, while my two brothers-in-law and I were searching the whole estate for scrap metal to recycle. She was covered in dust, surrounded by decades of forgotten things and from the moment my eyes fell on her, I knew she was coming home with me.

— Niech żyje tartka! (Long live the grater!) — makes fist of glory —

Here is a picture of some scrap metal heroes!

Now you may ask: “Why are you wearing sandals, Carl?”

Good question.

Clearly Ontario construction regulations haven’t quite made their way to rural Poland yet.

Also, I may have had a beer or two.

TIME TO GET YOUR HANDS DIRTY, RUSTIC POTATO SALAD STYLE!

ALL THE DELICIOUS THINGS INSIDE

Medium potatoes, boiled until tender: The base of everything. I use yellow potatoes — they hold their shape after boiling and have a natural butteriness that you just don’t get from a waxy white potato. Don’t overcook them, you want them tender, but still with a little structure so they don’t fall apart when you fold everything together.

Hard boiled eggs: More eggs than you think you need — that’s the rule here. We’re grating these straight into the bowl which means they disappear into the dressing completely. You won’t see them, but you’ll absolutely taste them.

A generous handful of fresh dill, finely chopped: And I mean generous. Dried dill is not an option here — fresh only. This is the soul of the dish and it needs to be treated that way. If your handful looks like too much, add a little more.

Spring onions, finely chopped: The mild onion flavour without the aggression of a regular onion. Chop them fine so they distribute evenly through the salad rather than sitting in clumps. Use the green tops too — don’t waste them.

Mayonnaise: Use a good one. This isn’t the place for light or reduced fat — the mayonnaise is doing real work here and it needs to be the full thing. I try to use a Polish mayonnaise like Winiary, the flavour is noticeably different.

Sour cream: Sour cream cuts through the richness of the mayo and adds a slight tang that makes the whole thing taste lighter than it actually is. Don’t substitute with Greek yogurt — it’s not the same. Use a good organic sour cream, most commercial brands use stabilizers, I don’t like them.

Salt and black pepper to taste: Season as you go and taste before you serve. Cold food needs more seasoning than you expect — if it’s going into the fridge before serving, taste it again when it comes out and adjust.

NOW MIX IT ALL UP!

You can’t eat this Rustic Potato Salad with Fresh Dill on its own.

I mean, you can — nobody’s stopping you — but if you really want to do this right,

make some Cast Iron Kielbasa to go alongside it.

Trust me on this one.

Cast Iron Kielbasa also goes great with

Polish Vegetable Salad (Sałatka Jarzynowa)

Carl @ Cracked Kitchen Window