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Beet potato salad with parsley in black bowl with spoon.
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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.
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 114kcal
Author Monika Dabrowski

Ingredients

  • 1 pound beets whole, unpeeled
  • 1 pound potatoes whole, unpeeled, use waxy potatoes, see *Notes
  • 3.53 ounces dill pickles/pickled gherkins approx. 4 small/med. pickles, finely chopped, see **Notes
  • 1 apple sweet variety
  • 1 red onion small, finely chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons mayonnaise or more, according to preference
  • 3 tablespoons yogurt natural, Greek or Skyr/fromage frais
  • 1½ teaspoons Dijon-style mustard
  • 5 tablespoons parsley finely chopped
  • Sea salt and pepper to taste
US Customary - Metric

Instructions

  • Roast beets: Preheat the oven to 375F/190C/170 fan/gas mark 5. Wrap the beets in foil, place on top of a baking sheet and roast for about 40-45 minutes (up to an hour) or until moderately tender (check with a fork). Remove from the oven and set aside to cool completely. In the meantime prepare the potatoes.
  • Boil potatoes: Boil the potatoes, unpeeled, for several minutes until fully cooked but don't let them cook until the peel starts to crack (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.
    TIP: You can peel the potatoes before cooking if you prefer.
  • Cut vegetables: Peel and dice the potatoes and beets, then core and finely dice the apple. 
  • Assemble: Place in a mixing bowl and add the rest of the ingredients. Stir thoroughly, adjust the seasoning if needed and refrigerate for 2 hours (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, mayo etc.
  • Best served chilled. If possible chill for 2 hours before serving. Refrigerate leftovers, covered, for up to 3 days.
  • Not suitable for freezing.
  • I recommend wearing rubber gloves when handling the beetroot.
  • Preparation time includes cooking and cooling the beetroot and potatoes.

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 262mg | Potassium: 373mg | Fiber: 3g | Sugar: 10g | Vitamin A: 364IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 1mg