I like pierogi, but I have never had them cold. The verdict? They are great cold! This was surprisingly good! Everyone but my 6 year old liked this. I did leave off the dill and chives. This is easy peasy and would be excellent on a picnic or on your dinner table. 😉
Pierogi Picnic Salad
(Food Network Magazine, July/Aug. 2017)
time needed: 25 min.
1 13-ounce package frozen mini pierogi
1 cup frozen peas
2 tbsp mayonnaise
2 tbsp sour cream
2 tbsp chopped fresh chives
1 tbsp apple cider vinegar
1 tbsp chopped fresh dill
1 tsp dijon mustard
pinch of sugar
kosher salt and freshly ground pepper
1. Bring a large pot of water to a boil. Add the pierogi and cook as the label directs, adding the peas halfway through the cooking time.
2. Meanwhile, combine the mayonnaise, sour cream, chives, vinegar, dill, mustard, and sugar in a small bowl.
3. Drain the pierogi and peas and rinse under cold water; pat dry and transfer to a large bowl. Drizzle with the dressing. Season with salt and pepper and gently toss. Refrigerate until cold.