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

Polish Pickle & Beet Salad with Smoked Salmon

freshelegantpolishgluten-freefishcrispycreamySalad

Ingredients

8 items — tap to check off

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

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Instructions

Step 1
Combine beets, pickles, peas, carrots, and diced potatoes in a large bowl.
Step 2
Add mayonnaise and stir until everything is coated evenly. Season with salt and pepper to taste.
Step 3
Divide salad between two plates. Arrange smoked salmon and cured meats alongside or on top.
Step 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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Ingredients

Instructions

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