Beet and Potato Salad Recipe

Name: Beet and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound potatoes; 2 large beets, roasted; 1 celery rib, diced; 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional); 2 hard-boiled eggs, peeled and finely chopped; 2 tablespoons minced chives; 2 tablespoons Champagne vinegar or sherry vinegar; Salt to taste; 2 teaspoons Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 cup plain low-fat yogurt; Freshly ground pepper

Servings: persons

3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

1
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes.
2
Remove from the heat.
3
When they are cool enough to handle, cut in small dice.
4
Peel the beets and cut in small dice.
5
In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
6
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt.
7
Whisk in the olive oil and the yogurt.
8
Toss with the vegetables.
9
Add freshly ground pepper, taste and adjust salt.
10
Serve right away or refrigerate.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pound potatoes, 2 large beets, roasted, 1 celery rib, diced, 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional), and more.

Yes, Beet and Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Potato Salad

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