Refreshing and easy to make, mizeria is one of the most famous Polish salads. It consists of thinly sliced cucumbers that are seasoned with salt and pepper, then mixed with creamy sour cream or yogurt. The essential part of mizeria is a handful of freshly chopped dill, one of the favorite herbs used in Polish cuisine.

Optional ingredients might include a squeeze of lemon juice, onions, parsley, mint, and some even suggest a sprinkle of sugar. It is usually consumed during summer, but it can occasionally be prepared even when the cucumbers are not in season. Mizeria is a perfect accompaniment to hearty and nourishing dishes such as meat cutlets, or any rice or potato-based dishes. 

This appetizing Polish salad is made with shredded green cabbage and, optionally, grated carrots or onions. It is usually moderately seasoned with a tangy lemon juice dressing, then occasionally blended with a creamy combination of sour cream and mayonnaise.

Before serving, the salad is generously garnished with chopped parsley or dill, and it is usually enjoyed as a light side dish.

Even though the star of Polish sałatka ziemniaczana are cooked potatoes, this traditional salad is incredibly versatile and can incorporate various fresh or pickled vegetables, boiled eggs, and smoked meat. All of the ingredients are usually blended with mayonnaise or sour cream, then generously seasoned with freshly chopped dill.

Created as a Polish variety of the German kartoffelsalat, today it is consumed throughout the country and usually enjoyed as a flavorful and nutritious side dish.

A variety of finely chopped vegetables is combined with creamy mayonnaise in order to create this popular Polish salad that is usually enjoyed during Christmastime. Even though it is incredibly versatile and easily adjusted to any taste, sałatka warzywna typically consists of diced and cooked potatoes, carrots, celery root, pickles, and peas, often with the addition of hard-boiled eggs.

It is recommended to serve it well chilled alongside smoked meat, sausages, or roasted meat dishes.

This refreshing Polish salad is prepared with coarsely or finely grated carrots that are lightly seasoned with lemon juice. Easily adjusted with additional ingredients, the salad often incorporates ingredients such as grated apples, raisins, nuts, or caraway seeds.

Because of its sweet and savory taste, it is often served alongside various hearty Polish dishes or enjoyed as a nutritious and light main course.

A combination of grated beetroot and horseradish is an irreplaceable part of every festive meal in Poland. This popular side dish is occasionally enriched with the addition of apples, caraway seeds, wine, and various seasonings. It is recommended to pair it with hearty roasts or traditional Polish sausages.

Apart from Poland, a similar dish can be found in Ukraine, where it is better known under the name tsvikli.

Although it is translated as spring salad, this simple and versatile Polish dish is enjoyed all year round. Spring salad comes in a seemingly endless number of flavors and ingredient combinations, but it typically consists of lettuce, various seasonal vegetables such as peppers, radishes or cabbage, hard-boiled eggs, as well as a choice of meat or seafood.

It can be seasoned with a classic vinaigrette or a creamy salad dressing and is usually enjoyed as a snack, side, or a light dinner.

Sałatka z boczkiem is a universal term which refers to many types of Polish salads prepared with crispy fried bacon. They are usually made with lettuce, baby spinach, or rocket, while the bacon is either fried separately and used as a topping or blended in a unique bacon vinaigrette.

Since there is no specific recipe, the salads can incorporate various additional ingredients such as various vegetables and fresh or aged cheeses. Usually enjoyed as a side dish, these refreshing and filling salads can also make an excellent light main course.

Sałatka z kukurydzy is a traditional salad originating from Poland. Although it has many variations, the salad is often made with a combination of corn, flour, butter, sour cream, parsley, and dill. The corn is trimmed away from the cob and boiled until soft.

Alternatively, canned corn can also be used. The corn is fried in butter in a skillet over low heat for a few minutes. A mixture of sour cream and flour is added to the skillet and the dish is fried until it starts to boil. The salad is then removed from the heat and garnished with dill and parsley before serving.