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    Home » Recipes » Soups/Salads

    Polish-Style Beet and Potato Salad

    March 9, 2021 By Monika Last Updated February 3, 2022 10 Comments

    Jump to Recipe

    This delicious Polish-style beet potato salad is easy to make and perfect for sharing.  It's nutritious, zesty, full of colour and made using a moderate amount of fat. If you prepare the beets and potatoes ahead this salad comes together in minutes.

    Check out also traditional Polish potato salad recipe!

    Beet potato salad with parsley in black bowl with spoon.

    Poles love potatoes as well as beets and they also love to make food that's great for sharing and this beet potato salad reflects all these sentiments.  It also contains dill pickles, another extremely popular ingredient in Polish cuisine.  They work really well with mellow potato and earthy beetroot giving this salad an unmistakable Polish character.

    Beet potato salad ingredients

    • Beets: I used small beets as they cook faster.
    • Potatoes: Use waxy potatoes such as baby or new potatoes, red potatoes, fingerling or Alexandra potatoes. 
    • Apple: I recommend using a sweet variety (such as Pink Lady for example) to balance out the tangy flavour of the pickles.
    • Dill pickles/pickled gherkins: These can be marinated either in vinegar (these are sold in all supermarkets and this is also the type I used) or traditional Polish dill pickles in natural brine (sold in Polish stores).
    • Red onion: Adds crunch and freshness.
    • Mayonnaise: I used it for more depth of flavour and creaminess.
    • Yogurt: Adds creaminess but without too many calories.
    • Mustard: Improves the flavour of this potato beetroot salad.
    • Lemon juice: Adds zest.
    • Parsley: Adds freshness.
    Ingredients for making potato beet salad in individual dishes.

    Polish beet potato salad ingredients.

    How to prepare the beets

    To get the most flavour out of the beetroot I decided to roast it whole.  This is easy to do and can be done in advance.  To roast the beets preheat the oven to 200 C, place the beets on top of a baking sheet and roast for 40-45 minutes until tender but still have some crunch (check with a fork).  Remove from the oven and set aside to cool completely before peeling and making this beetroot potato salad recipe.

    Top tip

    You can, but don't need to, roast the beets wrapped in tin foil.

    Can I boil the beets

    You can if that's the method you prefer.  As with roasting it is important to also boil the beets whole, unpeeled (so they retain as much flavour and colour as possible).

    Top tip

    I do not recommend buying ready-to-eat beets. They tend to be overcooked and a little flavourless.

    How to prepare the potatoes

    The easiest way of preparing the potatoes for this potato and beet salad is by boiling them whole. Boil until fully cooked but don't let them cook until the peel starts to split (this means they are overcooked).  Drain as soon as they are cooked (check with a fork) and set aside to cool completely before making the salad.

    Do I have to peel the vegetables

    No, but peeling them yields better results.  Boiled potatoes are very easy to peel and if you chop them unpeeled some of the skin is likely to come off anyway as you stir the ingredients together. Whole roasted beetroot is delicious but the skin around it can become a little dry and tough so it's best to remove it.

    Assembling the recipe

    Once you've boiled the potatoes, roasted the beets and cooled both completely you can assemble this beet and potato salad.

    1. Peel and dice the potatoes and beets, then core and finely dice the apple.  Place in a mixing bowl and add the rest of the ingredients.

    Chopped vegetables, herbs and yogurt in mixing bowl.

    2. Stir thoroughly, adjust the seasoning if needed and refrigerate your beet salad with potatoes for 30 minutes (if possible) before serving.

    Potato beet salad in white mixing bowl with spoon.

    Serving suggestions

    This potato salad with beets is the perfect dish for a potluck party.  It is delicious on its own, with a slice of bread (in Poland bread is served with most dishes), alongside fish, chicken or turkey dishes.

    Top tips

    • You can cook both the beets as well as the 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.
    • I recommend using a sweet rather than sour apple variety (Pink Lady is a good choice).
    • Prepare the apple just before adding into the salad as it's prone to discoloration.  You can but don't need to peel it.
    • Tweak the ingredients to your taste: for example use more mustard, lemon juice etc.
    • Best served the day it was made.  You can keep this salad refrigerated for up to 6 hours.
    • If possible chill this potato beet salad for 30 minutes before serving.
    • Not suitable for freezing.
    • I recommend wearing rubber gloves when handling the beetroot.

    Substitutions

    • Parsley: You can use fresh dill in addition to or instead of the parsley (use 1 tablespoon or to taste).
    • Yogurt: Use natural or Greek yogurt, Skyr or fromage frais/fromage blanc.
    • Oil: I used olive oil but vegetable oil will work equally well.

    Side view of potato beet salad in black bowl with spoon.

    Related recipes

    • Creamy Potato Salad with Dill (Healthy)
    • Canned Salmon Potato Salad with Dill Dressing
    • Beetroot Chickpea Salad with Zoodles & Tahini
    • Polish Cold Beet Salad
    • Potato Salad Deviled Eggs (No Mayo)

    Keep in touch!

    If you make this beet potato salad I'd love to know how it turned out for you.  Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

    Beet potato salad with parsley in black bowl with spoon.

    Polish-Style Beet Potato Salad

    This delicious Polish-style beet potato salad is easy to make and perfect for sharing.  It's nutritious, zesty, full of colour and made using a moderate amount of fat.
    No ratings yet
    Print Pin Rate
    Course: Lunch
    Cuisine: vegetarian
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Cooling time: 40 minutes
    Total Time: 1 hour 40 minutes
    Servings: 6 servings
    Calories: 152kcal
    Author: Monika Dabrowski

    Ingredients

    • 1 pound (450 g) beets unpeeled
    • 1 pound (450 g) potatoes unpeeled, use waxy potatoes, see *Notes
    • 3.53 ounces (100 g) dill pickles/pickled gherkins approx. 4 small/med. pickles, finely chopped, see **Notes
    • 1 apple sweet variety
    • 1 red onion small, finely chopped
    • 1½ tablespoons lemon juice
    • 1 tablespoon vegetable oil
    • 3 tablespoons yogurt natural, Greek or Skyr/fromage frais
    • 3 tablespoons mayonnaise
    • 1½ teaspoons Dijon mustard
    • 5 tablespoons parsley finely chopped
    • Sea salt and pepper to taste

    Instructions

    • Boil the potatoes, unpeeled, until fully cooked but don't let them cook until the peel starts to split (this means they are overcooked).  Drain as soon as they are cooked (check with a fork) and set aside to cool completely before making the salad.
    • While the potatoes are boiling prepare the beets. Place the beets on top of a baking sheet and roast in a preheated oven at 400 F/ 200 C/ gas mark 6 for about 40-45 minutes or until moderately tender (check with a fork). Remove from the oven and set aside to cool completely.
    • Peel and dice the potatoes and beets, then core and finely dice the apple.  Place in a mixing bowl and add the rest of the ingredients.
    • Stir thoroughly, adjust the seasoning if needed and refrigerate for 30 minutes (if possible) before serving.

    Notes

    • You can cook both the beets as well as the 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.
    • *Use waxy potatoes such as baby or new potatoes, red potatoes, fingerling or Alexandra potatoes. 
    • **Dill pickles/pickled gherkins: These can be marinated either in vinegar (these are sold in all supermarkets and this is also the type I used) or traditional Polish dill pickles in natural brine (sold in Polish stores).
    • I recommend using a sweet rather than sour apple variety (Pink Lady is a good choice).
    • Prepare the apple just before adding into the salad as it's prone to discoloration.  You can but don't need to peel it.
    • Tweak the ingredients to your taste: for example use more mustard, lemon juice etc.
    • Best served the day it was made.  You can keep this salad refrigerated for up to 6 hours.
    • If possible chill this potato beet salad for 30 minutes before serving.
    • Not suitable for freezing.
    • I recommend wearing rubber gloves when handling the beetroot.
    • You can use fresh dill in addition to or instead of the parsley (use 1 tablespoon or to taste).
    • Use natural or Greek yogurt, Skyr or fromage frais/fromage blanc.
    • I used olive oil but vegetable oil will work equally well.
    • Preparation time includes cooking and cooling the beetroot and potatoes.

    Nutrition

    Serving: 1serving | Calories: 152kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 296mg | Potassium: 685mg | Fiber: 5g | Sugar: 11g | Vitamin A: 361IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 2mg

    *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.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

     

     

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    1. Eb Gargano | Easy Peasy Foodie

      May 22, 2017 at 8:49 pm

      What a salad - I love it! You are always so inventive - both with your flavour combinations and your presentation. This is so pretty and I just know it will taste amazing! Eb x

      Reply
      • Monika

        May 22, 2017 at 10:09 pm

        Thank you Eb, you are very kind, but it's easy to cook something tasty if you've got amazing ingredients such as beetroot:)

        Reply
    2. Jacqui Bellefontaine

      May 22, 2017 at 10:34 am

      Oh Monica what a lovely fresh colourful looking salad. I'm definitely going to be making that one and have pinned to my boards to make sure I dont forget. Thank you for linking to #CookBlogShare

      Reply
      • Monika

        May 22, 2017 at 6:42 pm

        Thank you Jacqui!

        Reply
    3. Angela / Only Crumbs Remain

      May 22, 2017 at 9:39 am

      Ooh yummy, I have a couple of fresh beetroots to hand - I can hear this lovely salad calling!
      Angela x

      Reply
      • Monika

        May 22, 2017 at 6:45 pm

        Thanks Angela! There are so many ways to enjoy beetroot, hope you like it if you do make it:)

        Reply
    4. Corina

      May 21, 2017 at 6:29 pm

      It looks gorgeous and so colourful! I'll have to give it a go.

      Reply
      • Monika

        May 21, 2017 at 8:09 pm

        Thank you! I am glad you like this idea:)

        Reply
    5. Sarah James @ Tales From The Kitchen Shed

      May 21, 2017 at 11:45 am

      What a delicious and colourful salad. Can't wait for my beetroot to be ready and make this salad. x

      Reply
      • Monika

        May 21, 2017 at 2:50 pm

        Thank you Sarah! Hope you like it:)

        Reply

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