Best 10 Potato Salad With Beets Recipes

POTATO AND BEET SALAD

Steps:

• Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 - 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
• Cook the beets over medium heat for 45- 60 minutes, or until fork-tender in a separate pot. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
• In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
• Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well.
• Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
• Just before serving, garnish with more fresh dill and crumbled queso fresco, if desire.

ROASTED BEET AND SWEET POTATO SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.

RUSSIAN BEET AND POTATO SALAD

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

BEET & POTATO SALAD

Steps:

• Preheat oven to 400°F. Place beets on a sheet of foil; drizzle with oil, and wrap up. Place the wrapped beets on a rimmed baking sheet. Roast until fork-tender, 1 hour to 1 hour, 10 minutes. Carefully unwrap and let stand until cool enough to handle, about 10 minutes. Peel and set aside.
• Meanwhile, place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, until the potatoes are just fork-tender, about 12 minutes. Drain and spread on a large plate or large baking sheet; let stand until cool, at least 10 minutes.
• Using paper towels, gently rub the cooled beets to remove skin. Cut the beets into thin wedges. Combine mayonnaise, sour cream, dill, vinegar, mustard, salt and pepper in a large bowl. Add the beets, potatoes, eggs, pickles and onion; stir gently to combine. Garnish with additional dill, if desired.

POTATO AND BEET SALAD

Steps:

• Mix all salad dressing ingredients in a large bowl.
• Toss remaining ingredients into the large bowl with dressing, toss to coat.
• Chill for at least 1 hour overnight is best.
• Top with sliced egg and sprinkle paprika.

BEET AND POTATO SALAD

Steps:

• Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
• Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
• In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
• Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
• Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

POTATO-AND-PICKLED-BEET SALAD

Steps:

• In a large pot, cover potatoes with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes.
• While still warm, toss potatoes with pickled beets and onion, oil, celery seed, and 2 tablespoons brine. Season with salt and pepper. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in refrigerator. Just before serving, taste and adjust seasoning with salt, pepper, and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days.

BEET AND POTATO SALAD

Steps:

• Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
• Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
• Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
• Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.

BEET AND POTATO SALAD WITH CAVIAR

Steps:

• In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
• In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
• Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.