One look at this rosy colored Creamy Beet & Potato Salad and you will know why it’s served at Christmastime 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.

Creamy beet & potato salad

Creamy Beet & Potato Salad

Cuisine228
One look at this rosy colored Creamy Beet & Potato Salad and you will know why it’s served at Christmastime in Panama. Cut potatoes and beets along with hard-cooked eggs are blended with a creamy, tangy dressing.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 4 potatoes peeled and cubed
  • 2 carrot peeled and cubed
  • 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

Instructions
 

  • 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.

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