Potato, Beet and Cucumber Salad Recipe

Name: Potato, Beet and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets, stems removed; 1 3/4 pounds red potatoes, cut into 3/4-inch cubes; 2 tablespoons plus 2 teaspoons white wine vinegar; 1 English hothouse cucumber, cut into 3/4-inch cubes; 1 tablespoon plus 1 teaspoon Dijon mustard; 2 teaspoons sugar; 6 tablespoons olive oil; 2 tablespoons minced fresh dill; 1 1/2 teaspoons caraway seeds, crushed in mortar with pestle; Boston lettuce leaves; Fresh dill sprigs

Servings: persons

3 medium beets, stems removed
1 3/4 pounds red potatoes, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons white wine vinegar
1 English hothouse cucumber, cut into 3/4-inch cubes
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons sugar
6 tablespoons olive oil
2 tablespoons minced fresh dill
1 1/2 teaspoons caraway seeds, crushed in mortar with pestle
Boston lettuce leaves
Fresh dill sprigs

1
Preheat oven to 375F.
2
Wrap beets in foil.
3
Bake until tender, about 1 hour 15 minutes.
4
Unwrap and cool slightly.
5
Peel beets and cut into 3/4-inch cubes.
6
Place in small bowl.
7
Cook potatoes in large pot of boiling water until tender.
8
Drain.
9
Transfer to large bowl.
10
Add 2 tablespoons vinegar; stir gently with rubber spatula.
11
Cool.
12
Add cucumber to potatoes.
13
Mix 2 teaspoons vinegar, mustard and sugar in small bowl.
14
Gradually whisk in oil.
15
Add minced dill and caraway.
16
Toss beets with just enough dressing to coat.
17
Mix remaining dressing into potatoes.
18
Season mixture with salt and pepper.
19
(Can be made 1 day ahead.
20
Cover and chill.)
21
Just before serving, gently mix beets into potato salad.
22
Line platter with lettuce; top with salad.
23
Garnish with dill.

369

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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: 3 medium beets, stems removed, 1 3/4 pounds red potatoes, cut into 3/4-inch cubes, 2 tablespoons plus 2 teaspoons white wine vinegar, 1 English hothouse cucumber, cut into 3/4-inch cubes, and more.

Yes, Potato, Beet and Cucumber 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.

That's it — enjoy your meal!

Potato, Beet and Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions