Transform the humble Pierogi into an amazing Pierogi Salad with a my Dill Pickle Salad Dressing and lots of delicious toppings like bacon and hard boiled eggs. Pan fry the potato-filled pierogies and place them on a bed of your favorite greens, to create a refreshing, yet satisfying meal. Try making my Crack Chicken Pierogi Casserole for a much more decadent and filling recipe using pierogies.
Make more of my dinner ideas by trying my Chicken and Rice Bake or my Philly Cheesesteak Pasta. For a salad you can assemble and make ahead, I recommend making my family's favorite Broccoli Cauliflower Salad.
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Ingredients
For this Pierogi Salad recipe, I used bite-sized pierogies which I found in the frozen foods aisle. Use regular sized pierogies if that is what you have, but you might want to cut them in half after frying them, before placing on the salad.
- Arugula and/or Spinach
- Bite-sized pierogies
- Bacon
- Eggs
- Red Onion
- Pickle and Pickle "juice"
- Sour Cream or Greek Yogurt
- Mayonnaise
- Garlic Powder
- Onion Powder
- Fresh Dill
See recipe card for quantities.
How to make a Pierogi Salad
Start by cooking your hard boiled eggs which ever way you prefer. Find my instructions on how to do so, in the my recipe notes.
Cook the bacon in a large frying pan. Remove from the pan and pour out almost all of bacon grease, leaving some to cook the pierogies.
Fry up the thawed pierogies into the pan until nice and golden on both side.
Chop up the dill pickles and slice the red onion. Make sure that your hard boiled eggs are also peeled and the bacon is chopped.
Make the dressing by combining the mayo, sour cream, pickle juice, seasoning and fresh dill. Stir until well combined.
Place the spinach and arugula on the plates. Use any type of green for this recipe, but I really enjoy the peppery taste of the arugula in this recipe.
Top the greens with the onion, bacon, chopped pickles an hard-boiled eggs, and pierogies. Drizzle on your desired amount of dressing on top and enjoy!
Substitutions
- Greens - Use your favorite type of green, whether its only arugula, or green leaf, or spinach, or a premade mix.
- Pickled Red Onion - Add even more pickled elements to this salad by replacing the red onions by pickled ones.
- Bacon - With so many variations of bacon out there, feel free to use your favorite kind.
- Veggies - Add extra veggies to this salad by adding chopped red bell peppers or grated carrots.
Storing Pierogi Salad Ingredients
Store any remaining individual ingredients separately in airtight containers. Refrigerate for a couple days so you can assemble yourself a quick and delicious salad the following days.
Recipe
Pierogi Salad
Ingredients
- 4 pieces Hard Boiled Eggs peeled and halved
- 5 slices Bacon cooked and chopped
- 2 pieces Dill Pickles chopped
- ¼ cup Red Onion Finely slices
- 12 pieces Bite-sized Pierogies thawed if frozen (see note)
- 4 cups Arugula or a mix of Arugula and Spinach
- 1 tablespoon Fresh Dill for extra garnish
Dill Pickle Dressing
- ¼ cup Mayonnaise
- ¼ cup Sour Cream or Greek Yogurt
- 3 tablespoon Dill Pickle Brine
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ? teaspoon Salt or to taste
- 2 tablespoon Fresh Dill finely chopped
Instructions
- Start by cooking your hard boiled eggs (see notes) and your bacon.
- Cook the bacon is a large frying pan on medium to medium-high heat. It is recommended to use a stainless steel splatter screen. Cook until golden on both sides, or however you prefer it cooked.
- Remove the bacon from the pan, and place on a plate lined with paper towel. Carefully pour out most of the extra bacon grease into a heat-proof container, leaving some in the pan ,to fry the pierogies.
- Place the thawed pierogies in the previously used pan. Cook on medium-high heat until golden on both sides. When ready, take the pan off the heat and reserve.
- Chop up the dill pickles and thinly slice the red onion. Chop up the bacon into your desired size of bacon bits. Peel the hard boiled eggs and cut them in half or quarters.
- To make the dressing, combine the mayonnaise, sour cream, pickle juice, chopped dill, and seasonings in a bowl. Stir until everything is well combined.
- Place the arugula and/or spinach on plates. Top with the onion, bacon, pickles, pierogies and eggs. Drizzle with the dressing and enjoy!
