Polish Beet Potato Salad
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.
Servings 5 servings
Calories 95kcal
Equipment
- 2 small/med. pots
- Large mixing bowl
Ingredients
- 12.35 ounces beets whole, unpeeled, approx. 3 s/m beets
- 1 pound potatoes whole, unpeeled, see *Notes
- ¾ cup 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
- ⅔ 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
Serving: 1serving | Calories: 95kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 658mg | Potassium: 345mg | Fiber: 4g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg