Name: Silesian Potato and Herring Salad (Szałot Śląski)
Prep time: 20 min
Cook time: 25 min
Total time: 95 min
Yield: about 1.25 kg salad
Cuisine: Polish
Ingredients: 700 g waxy potatoes, whole and scrubbed; 1.5 L water, for boiling; 250 g drained pickled herring fillets, ready to eat; 150 g drained Polish-style pickled cucumbers, diced; 80 g yellow onion, finely diced; 10 ml apple-cider vinegar, or less to taste; 1 g coarsely ground black pepper, or to taste; 120 g smoked streaky bacon, diced

A wide view of „Silesian Potato and Herring Salad (Szałot Śląski)“ arranged on a table for serving.

Yield about 1.25 kg salad

Servings 6

Serving size about 210 g as a substantial side or starter

Prep time 20 minutes

Ingredients ↓

Recipe at a glance

Silesian Potato and Herring Salad (Szałot Śląski)

A hearty Silesian salad of tender potatoes, pickled herring, tangy cucumber, onion, and crisp smoked bacon.

Szałot śląski is a Silesian potato salad whose name is often paired with sałatka śledziowa, or herring salad. Poland’s Ministry of Agriculture lists this regional dish among its traditional products. The official description names cooked potatoes, pickled cucumber, onion, and herring, and notes the visible smoked-bacon cracklings and the salad’s peppery, herring-forward taste.

This version keeps those components easy to see in every spoonful. Waxy potatoes make a sturdy base, while pickles and onion add a sharp edge to the rich fish and smoky bacon. The salad is deliberately not bound with mayonnaise; that keeps it distinct from hekele, another Silesian herring salad usually made with egg and a mustard-style dressing.

The ministry’s account places szałot in a region where potatoes were a staple and notes that the dish, once served for larger celebrations, later became an everyday meal. The registry does not supply a weighed formula, so the quantities here make a practical home version rather than claim to reproduce one fixed household recipe.

Tips for success

Choose waxy potatoes so the cubes hold their shape after boiling and tossing.
Cool the cooked potatoes in a shallow layer in the refrigerator. A deep pot traps heat and takes longer to cool safely.
Drain and pat dry the herring and pickles so their packing liquid does not water down the salad.
Fry the bacon from a cold pan, then stop when the pieces are crisp and browned; keep only a little rendered fat to coat the potatoes.
Taste before adding salt. Herring, pickles, and bacon can already make the dish quite salty.
Fold gently and keep the diced components visible rather than mashing the potatoes or turning the salad into a smooth mixture.

Ingredients

Potatoes

700 g waxy potatoes, whole and scrubbed
1.5 L water, for boiling

Herring, pickles, and onion

250 g drained pickled herring fillets, ready to eat
150 g drained Polish-style pickled cucumbers, diced
80 g yellow onion, finely diced
10 ml apple-cider vinegar, or less to taste
1 g coarsely ground black pepper, or to taste

Smoked-bacon cracklings

120 g smoked streaky bacon, diced

Method

Directions

Boil the potatoesPut the whole potatoes in a saucepan and cover with the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 18–25 minutes, depending on size, until a thin knife enters the centre with little resistance while the potatoes still hold together.
Cool and diceDrain the potatoes. When they are safe to handle, peel them if you like and cut them into roughly 1.5 cm cubes. Spread the cubes in a single layer on a clean rimmed tray and refrigerate for about 25–35 minutes, until they are no longer warm. Do not leave them in a deep pot to cool on the counter.
Crisp the baconWhile the potatoes cool, place the bacon in a cold skillet. Set it over medium heat and cook for 6–9 minutes, stirring, until the pieces are browned and crisp. Use a slotted spoon to transfer them to a clean paper-lined plate. Measure up to 15 ml of the rendered fat to dress the potatoes; discard the excess once cool.
Prepare the herring and vegetablesDrain and pat dry the herring and pickled cucumbers, then dice them. Keep the herring refrigerated until you assemble the salad. Finely dice the onion.
Combine the saladPut the cooled potato cubes in a large bowl. Gently toss them with the reserved bacon fat, vinegar, and black pepper. Fold in the cucumber and onion, then add the herring and fold again without crushing the pieces. Taste before adding any salt; the other ingredients may provide enough.
Finish and chillFold most of the crisp bacon into the salad and scatter the rest over the top. Cover and chill for 15–20 minutes so the flavours settle. Serve cool or cold with a clean serving spoon, and return the bowl to the refrigerator promptly after the meal.

Nutrition per serving

Energy330 kcal
Carbohydrate28 g
Protein15 g
Fat17 g
Fibre3 g
Sodium1,050 mg
Allergensfish (herring)

Estimated for one of six portions, about 210 g: These are approximate ingredient-based values. Salt and oil levels in pickled herring vary by product, and bacon can release different amounts of fat during cooking.

Serving, make-ahead, and storage: Serve szałot as a hearty side with rye bread or alongside a simple meal. Its potatoes, herring, pickles, and bacon already make it substantial, so it needs little extra seasoning at the table.

Serving, make-ahead, and storage: You can boil and cool the potatoes and crisp the bacon ahead. Refrigerate them separately in covered containers, then assemble the salad shortly before serving. Keep the herring chilled until you are ready to mix it in.

Serving, make-ahead, and storage: Keep the finished salad covered at or below 4 °C and use it within three days. Do not leave it unrefrigerated for more than two hours, or more than one hour when the surrounding temperature is above 32 °C. For a buffet, set the serving bowl over ice and replenish it with a chilled portion. Freezing is not recommended because the potatoes and crisp ingredients lose their texture. Serve cold; do not reheat.

Frequently asked questions

Is szałot the same as hekele?

No. Both are Silesian herring salads, but the Ministry-listed szałot is based on potato, herring, pickled cucumber, onion, and smoked-bacon cracklings. Hekele is a separate preparation commonly made with hard-boiled egg and a mustard-style dressing.

Can I make the salad ahead?

Yes. Cook and cool the potatoes, crisp the bacon, and store them separately in the refrigerator. Fold the salad together shortly before serving so the pieces stay distinct and the bacon retains more of its texture.