Polish Creamy Leek Salad – Surowka z Pora
Polish Creamy Leek Salad is a true Polish classic, surowka z pora, and one of those recipes that earns its place on the table every time.
Mild, sweet leeks blanched until just tender, tossed with tart apple, crunchy walnuts, and fresh dill in a creamy mustard-horseradish dressing. Simple ingredients. Surprisingly layered flavor. Known in Poland as Salatka z Pora, this creamy leek salad has been on Polish tables for generations.
I grew up eating surówka in many forms, and leek salad was always one of the most underrated. It doesn’t look like much on paper, but once you taste that combination of sweet apple, earthy leek, and sharp horseradish all wrapped in creamy yogurt, it clicks.
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Quick Look at this Recipe:
Key Ingredients, Variations and Substitutions
Fresh Leeks – the base of this salad. Blanching them briefly in well-salted boiling water takes away the sharp raw edge and leaves them with a soft, mildly sweet flavor. Use only the white part of the leeks and the pale green section just above it. Leeks trap a lot of dirt between their layers; rinse them thoroughly under cold running water after slicing. Pat them very dry after blanching. Wet leeks will thin out the dressing fast. If leeks aren’t available, the closest substitute is fennel for a similar mild sweetness, or a mix of green onions and sweet onion for a sharper result.
Tart Apple – Granny Smith is ideal. Cut into thin matchsticks so it distributes evenly. Honeycrisp or Pink Lady will work if Granny Smith isn’t available.
Greek Yogurt or Thick Sour Cream – forms the creamy base of the dressing. Full-fat is the call here. Low-fat yogurt will make the dressing too thin and the flavor will fall flat. Thick sour cream gives a slightly richer, tangier result. Either works, just make sure it’s thick enough to coat the leeks without pooling at the bottom. It’s the same creamy yogurt base I use in my chicken thighs with leeks, and it does the same job there: holds everything together without tipping into heavy.
Other ingredients: wholegrain mustard (Dijon mustard will work as well), lemon juice, prepared horseradish, celery seed, salt, white pepper, fresh dill, walnuts.
Equipment you will need
- Large pot
- Colander or fine mesh strainer
- Ice bath or cold water bowl
- Paper towels or clean kitchen towel
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sharp knife
- Cutting board
- Measuring spoons
Top Tips
Dry the leeks completely – this is the step most people rush. Wet leeks will water down the dressing, and you’ll lose all that creamy texture.
Blanch, don’t overcook – one to two minutes in well-salted boiling water is all you need. You want the leeks to soften just enough to lose their raw sharpness while still holding their shape.
Cut the apple last and toss immediately – apple oxidizes quickly. Cut your matchsticks right before you’re ready to assemble and toss them with a tiny squeeze of lemon if you need to prep ahead.
Let it chill before serving – twenty to thirty minutes in the fridge lets the flavors settle and the dressing absorb into the leeks. The salad tastes noticeably better after it rests. Don’t skip this step if you have the time.
Step-by-step instructions
- Bring a pot of well-salted water to a boil.
- Slice the leeks into thin slices, or half-moons. Use only the white and pale green parts.
- Add the leeks to the boiling water and blanch for 1 to 2 minutes.
- Drain immediately, then rinse under cold water or shock in an ice bath.
- Pat the leeks very dry. This matters. Wet leeks will dilute the dressing.
- Roughly chop 50 g toasted walnuts.
- Finely chop 2-3 tablespoons fresh dill.
- In a small bowl, whisk together: 150 g full-fat Greek yogurt or sour cream, 1 tablespoon wholegrain mustard, 1 tablespoon fresh lemon juice, 1 teaspoon prepared horseradish, salt and white pepper to taste
- Add the cooled leeks, apple, walnuts, and dill to a large mixing bowl.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 20-30 minutes before serving.
- Taste and adjust the seasoning. Add a little more salt, pepper, or lemon if needed.
Best way to enjoy
As a side with roasted pork, kielbasa, or grilled chicken
Alongside pierogi or krokiety for a full Polish spread. If you’re building out that kind of spread, my savory mushroom galette with leeks makes a natural partner on the same table.
On rye bread as an open-faced sandwich topping
With smoked fish for a light but satisfying meal
More Polish Cuisine Salads You’ll Love:
Storage instructions, reheating
Store the salad in an airtight container in the refrigerator for up to 2 days.
The leeks will continue to absorb the dressing as it sits, which actually improves the flavor overnight. The texture will soften slightly, but it still holds up well.
If possible, keep the walnuts separate and add them just before serving so they stay crunchy.
Give the salad a quick toss before serving and refresh with a small squeeze of lemon juice if needed.
Do not freeze. The yogurt dressing and blanched leeks don’t hold up to freezing.
Polish Creamy Leek Salad – Surowka z Pora
Equipment
- large pot
- Colander or fine-mesh strainer
- Ice bath or cold water bowl
- Paper towels or clean kitchen towel
- large mixing bowl
- small mixing bowl
- whisk
- sharp knife
- cutting board
- measuring spoons
Ingredients
Salad
- 3 leeks medium, white and pale green parts only
- 1 apple tart, cut into matchsticks
- 50 g walnuts chopped and toasted
- 2-3 tbsp dill fresh, chopped
Dressing
- 150 g full-fat Greek yogurt or thick sour cream
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- 1-2 tsp horseradish
- salt and white pepper to taste
- 1/4 teaspoon celery seed
Instructions
- Bring a pot of well-salted water to a boil.
- Slice the 3 leeks into thin half-moons. Use only the white and pale green parts.
- Add the leeks to the boiling water and blanch for 1 to 2 minutes.
- Drain immediately, then rinse under cold water or shock in an ice bath.
- Pat the leeks very dry. This matters. Wet leeks will dilute the dressing.
- While the leeks dry, whisk together the 150 g full-fat Greek yogurt or sour cream, 1 tbsp wholegrain mustard, 1 tbsp lemon juice, 1-2 tsp horseradish, salt and white pepper to taste, and 1/4 teaspoon celery seed.
- Add the leeks, 1 apple (cut into matchsticks), 50 g walnuts (toasted), and 2-3 tbsp dill (chopped) to a large bowl.
- Spoon in the dressing and toss gently until everything is coated.
- Taste and adjust the seasoning. Add a little more salt, pepper, or lemon if needed.
- Chill for 10 minutes before serving so the flavors can settle.
Notes
Nutrition
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Conclusion
Stop walking past leeks. This Simple Leek Salad is the kind of recipe that quietly becomes a regular. Quick to make, easy to prep ahead, and genuinely delicious. Serve it next to something hearty, pile it onto rye bread, or eat it straight from the bowl. Just make it, taste it, and come back and tell me what you think.
FAQ
Do I have to blanch the leeks or can I use them raw?
Blanching is worth it here. Raw leeks have a sharp, slightly pungent bite that overpowers the creamy dressing. One to two minutes in boiling water softens that edge and makes the texture much more pleasant in a cold salad.
Can I add anything else to this salad?
Absolutely. Thinly sliced radishes add color and extra crunch. A handful of roasted beets makes it more substantial. Some readers add a soft-boiled egg on top for a heartier version.
You can also find more ideas in my full collection of salad recipes if you want to keep exploring this style of cooking.
