Creamy Beet & Potato Salad
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.
Ingredients
- 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
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.
Video
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