Polish-style beet potato salad is deliciously zesty, full of crunch and colour, and comes with a mayo-based creamy dressing. If you prepare the beets and potatoes ahead this salad comes together in minutes.
See also traditional Polish potato salad recipe!
This beet potato salad is a testament to Poles' love of food that's made for sharing. This salad (alongside such classics as bigos, pierogi, and cabbage rolls) is perfect for any occasion including holidays, potlucks and barbecues, as well as family gatherings.
This potato beet salad easy to make, healthy, delicious and a celebration of two of the most essential vegetables in Polish cuisine. Earthy, sweet beets and mellow potatoes are joined by a handful of zesty, crunchy and tangy ingredients for a comforting, delicious dish everyone will love.
Beet potato salad ingredients and substitutions
- Beets: I used small beets as they cook faster. If your beets are very large halve them before boiling.
- Potatoes: use red potatoes, baby potatoes or all-rounder, such as russets.
- Apple: I recommend using a sweet variety to balance the tangy flavour of the pickles.
- Dill pickles/pickled gherkins: these can be either pickles in vinegar or traditional Polish dill pickles in natural brine (the latter are sold in Polish stores and used also in traditional dill pickle soup). I used the former.
- Red onion: use (half) white onion instead, if preferred.
- Mayonnaise: regular or reduced fat.
- Sour cream: Adds flavour and creaminess. You can use Greek yogurt, instead.
- Mustard.
- Vinegar: use a mild, sweet variety, such as sherry vinegar.
- Fresh herbs: dill and chives.
- Salt and pepper: add to taste.
How to prepare the beets and potatoes
The easiest way to prepare both beets as well as potatoes for this salad is to boil them whole, unpeeled. This will ensure they retain as much flavour as possible and, once cooled, will be easy to peel. I recommend cooking them in separate pots (the beets will likely need to be cooked longer).
TIP: I do not recommend buying ready-to-eat beets. They tend to be overcooked and lack flavour.
Step-by-step recipe instructions
1. Cook beets: Place the beets in a pot of water, cover, bring to a boil then lower the heat and simmer until they are fork tender (make sure they are not too soft). Drain, remove the lid and set aside to cool completely.
2. Boil potatoes: Boil the potatoes for several minutes until fully cooked but don't let them cook for too long (if the peel starts to split they are probably slightly overcooked). Drain as soon as they are fork tender and set aside, uncovered, to cool completely before making the salad.
TIP: To save time cook the beets and potatoes simultaneously.
3. Prepare dressing: Combine the mayo, sour cream, mustard and vinegar and stir together until creamy. Set aside.
4. Prepare ingredients: Peel and cube the potatoes and beets and finely dice the apple cutting out the core. Finely dice the dill pickles, onion and dill. Place all the ingredients (not the chives) in a large bowl.
5. Assemble: Add salt and pepper then stir thoroughly, taste and adjust the flavour, if required. Refrigerate for 2 hours (if possible) then garnish with the chives before serving.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Serving suggestions
This vibrant potato and beet salad is perfect to serve at a potluck lunch, family gathering or celebration, including Easter brunch (serve it alongside Polish deviled eggs or salmon spread). It tastes delicious served with homemade horseradish mayo.Â
For a simple lunch idea enjoy either on its own or with a slice of bread (in Poland bread is served with most dishes).
Top tips
- You can cook both the beets as well as potatoes in advance and once cooled refrigerate (overnight), covered, unpeeled, until you are ready to make the salad. Peel and chop when you are ready to assemble the recipe.
- Cooking time will depend on the size of your vegetables.
- I recommend using a sweet rather than sour apple variety. Prepare the apple just before adding into the salad (it's prone to discoloration). You can but don't need to peel it.
- Best served chilled. If possible chill this creamy beet potato salad for 2 hours before serving.
- Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
- I recommend wearing rubber gloves when handling the beets.
Related recipes to try next
- Creamy Potato Salad with Dill
- Salmon Potato Salad with Dill Dressing
- Polish Cold Beet Salad
- Potato Salad Deviled Eggs
- Russian Olivier Salad (Salatka Olivier)
See also these other easy, delicious salad recipes as well as more traditional Polish dishes!
Recipe
Polish Beet Potato Salad
Equipment
- 2 small/med. pots
- Large mixing bowl
Ingredients
- 12.35 ounces (350 g) beets whole, unpeeled, approx. 3 s/m beets
- 1 pound (450 g) potatoes whole, unpeeled, see *Notes
- ¾ cup (100 g) dill pickles/pickled gherkins finely diced
- 1 apple sweet variety
- 1 red onion small, finely chopped
- 1 teaspoon sherry vinegar or another mild, sweet tasting variety, add to taste
- 4 tablespoons mayonnaise
- 2 tablespoons sour cream or yogurt
- 2 teaspoons Dijon-style mustard
- 2 tablespoons dill finely chopped
- 2 tablespoons chives finely chopped
- â…” teaspoon fine sea salt plus pepper to taste
Instructions
- Cook beets: Place the beets in a pot of water, cover, bring to a boil then lower the heat and simmer until they are fork tender (make sure they are not too soft). Drain, remove the lid and set aside to cool completely.
- Boil potatoes: Boil the potatoes for several minutes until fully cooked but don't let them cook for too long (if the peel starts to split they are probably slightly overcooked). Drain as soon as they are fork tender and set aside, uncovered, to cool completely before making the salad.TIP: To save time cook the beets and potatoes simultaneously.
- Prepare dressing: Combine the mayo, sour cream, mustard and vinegar and stir together until creamy. Set aside.
- Prepare ingredients: Peel and cube the potatoes and beets and finely dice the apple cutting out the core. Finely dice the dill pickles, onion and dill.
- Assemble: Place all the ingredients (not the chives) in a large mixing bowl. Add salt and pepper then stir thoroughly, taste and adjust the flavour, if required. Refrigerate for 2 hours (if possible) then garnish with the chives before serving.
Notes
- *Use all-rounders or red potatoes.
- You can cook both the beets as well as potatoes in advance and once cooled refrigerate (overnight), covered, unpeeled, until you are ready to make the salad. Peel and chop when you are ready to assemble the recipe.
- Cooking time will depend on the size of your vegetables.
- I recommend using a sweet rather than sour apple variety. Prepare the apple just before adding into the salad (it's prone to discoloration). You can but don't need to peel it.
- Best served chilled. If possible chill this creamy beet potato salad for 2 hours before serving.
- Keep refrigerated, covered, for up to 2 days.
- Not suitable for freezing.
- I recommend wearing rubber gloves when handling the beets.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this beet potato salad recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Jamie says
I love this salad! So flavourful and great for meal prep 🙂
Monika says
Thank you:)