Beet and Potato Salad with Blue Cheese Dressing and

Name: Beet and Potato Salad with Blue Cheese Dressing and Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds new potatoes, quartered; 3 tablespoons coconut oil; Kosher salt and freshly ground black pepper; 1 pound beets, peeled and cut into 1/2-inch dice; 2/3 cup mayonnaise; 1/3 cup buttermilk; 2 tablespoons whole-grain mustard; 1 cup chopped celery (about 2 stalks); 1/4 cup chopped green onions (just the greens); 2 tablespoons chopped fresh dill; 4 ounces blue cheese, crumbled (I like Smokey Blue best)

Servings: persons

2 pounds new potatoes, quartered
3 tablespoons coconut oil
Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery (about 2 stalks)
1/4 cup chopped green onions (just the greens)
2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)

1
Preheat the oven to 400 degrees F.
2
In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat.
3
Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet.
4
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.
5
Add 2 tablespoons water to the beets.
6
Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through.
7
If the beets start to look dry, add a little more water.
8
Set aside to cool for 10 minutes.
9
Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard.
10
Set aside.
11
Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl.
12
Add the celery, green onions, dill, the dressing and some salt and pepper.
13
Toss to coat well with dressing.
14
Cover and refrigerate for 4 hours.
15
Just before serving fold in the blue cheese.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 pounds new potatoes, quartered, 3 tablespoons coconut oil, Kosher salt and freshly ground black pepper, 1 pound beets, peeled and cut into 1/2-inch dice, and more.

Yes, Beet and Potato Salad with Blue Cheese Dressing and Dill 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.

That's it — enjoy your meal!

Beet and Potato Salad with Blue Cheese Dressing and Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions