Polish Pickle & Beet Salad
A bright, tangy vegetable salad inspired by sałatka jarzynowa. Crunchy pickled vegetables tossed with tender beets, hard-boiled eggs, and creamy mayo—ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
freshsimplepolishvegetariannut-freeeggscrunchycreamy
Ingredients
- 1 can (15 oz) canned beets, drained and diced
- ¾ cup dill pickle or cornichon, chopped
- 3 whole hard-boiled eggs, chopped
- ⅓ cup mayonnaise
- 1 tbsp apple or red wine vinegar
- 2 tbsp fresh dill, chopped (or 1 tsp dried dill)
Instructions
- 1
Drain the beets and place in a medium bowl with the chopped pickles and eggs.
- 2
Whisk together mayo, vinegar, and dill in a small bowl until smooth.
- 3
Pour the mayo dressing over the vegetables and gently fold until everything is coated.
- 4
Season with salt and pepper to taste, then serve cold or at room temperature.
Tools you’ll need
- medium mixing bowl
- small mixing bowl
- spoon or spatula
- can opener
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