Polish Pickle & Beet Salad with Smoked Salmon
Tangy, earthy Polish vegetable salad with pickled vegetables, beets, and creamy mayo dressing, topped with smoked salmon and cured meats. A TikTok-easy charcuterie-board dinner that feels fancy but takes 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
freshelegantpolishgluten-freefishcrispycreamyweeknight
Ingredients
- 1 can (15 oz) canned diced beets, drained
- ¾ cup dill pickle spears, chopped
- ½ cup canned peas, drained
- ½ cup carrots, peeled and diced
- ¾ cup potatoes, boiled and diced (or frozen diced potatoes, thawed)
- ½ cup mayonnaise
- ¼ pound smoked salmon
- ¼ pound cured meats (prosciutto or salami), sliced
Instructions
- 1
Combine beets, pickles, peas, carrots, and diced potatoes in a large bowl.
- 2
Add mayonnaise and stir until everything is coated evenly. Season with salt and pepper to taste.
- 3
Divide salad between two plates. Arrange smoked salmon and cured meats alongside or on top.
- 4
Serve immediately. Drizzle with a little extra pickle juice if you want more tang.
Tools you’ll need
- large mixing bowl
- cutting board
- knife
- two dinner plates
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