One look at this rosy-colored Creamy Beet and Potato Salad and you will know why it’s served at Christmas time in Panama. Cut potatoes and beets along with hard-cooked eggs are blended with a creamy, tangy dressing.
To keep your fingers and cutting board from being stained pink, use food-safe plastic gloves when handling the beets and dice them on a glass or porcelain plate.
This Beet and Potato Salad is so fresh and deliciously colorful. It’s a perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad. You’re going to love it!
What is Beet and Potato Salad?
A staple in the original recipe, potatoes are the main component of this preparation.
Many versions add or subtract other ingredients including carrots, pickles, peas, celery, hard-boiled eggs, fresh herbs, and hotdogs or use lighter dressings with just vinegar and oil.
This Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
Best Potatoes For Potato Salad
With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad.
So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.
Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
Hearty & Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
Dense & Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
How To Serve Creamy Beet and Potato Salad
Creamy Beet and Potato Salad will always be a hit. This versatile salad is hearty, delicious, and goes well with almost any main dish.
Storing & Freezing Instructions
Simply prepare and place in the fridge, covered, until it’s time to eat, and up to three days in an airtight container in the refrigerator.
Creamy Beet & Potato Salad
- 4 potatoes peeled and cubed
- 2 carrot peeled and cubed
- 2¼ tsp salt
- 1 beet
- 5 eggs
- ½ onion minced
- 1 garlic diced
- 2 tbsp mayonnaise
- 1 tsp dijon mustard
- 1 tsp vinegar
- 4 tbsp olive oil
- salt optional
- Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.
- Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)
- Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.
- In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.