Beet Potato Salad

Beet Potato Salad makes for a filling, tasty, and satisfying salad. This salad is great served all year around, but it’s especially great for summer barbecues or picnics. Made with delicious and nutritious root vegetables (beets, red potatoes and carrots), red onion, peas; and a tangy, creamy, zesty dressing. This salad is always a big hit and has everyone asking for seconds.

Beet Potato Salad

This Beet Potato Salad is a classic salad that has been in my family for years. Growing up my grandmother used to make this delicious and refreshing salad all the time. Now as an adult, I still make it myself and it is still one of my personal favorite salads. It’s also my go-to salad to make when it comes to summer barbecues, picnics or even potlucks.

Made with delicious and nutritious root vegetables (beets, red potatoes and carrots), red onion, peas; and a tangy, creamy, zesty dressing. This salad is always a big hit and has everyone asking for seconds.

Ingredients needed to make Beet Potato Salad:

• Red Potatoes– Tend to be waxy which makes them great for boiling and making potato salad.
• Beets– The star of this recipe. Switch them up for golden beets to get a different color salad!
• Carrots and Peas– Classic veggies essential in every potato salad.
• Red Onion– For crunchiness.
• Creamy and Zesty Dressing– Made with mayonnaise, dijon mustard, lemon juice, paprika, pink sea salt and black pepper.

Equipment needed to make Beet Potato Salad:

• Large Pot– To boil all the root vegetables in.
• Strainer– To drain veggies after boiled.
• Large Mixing Bowl– To mix and toss the salad in.
• Small Mixing Bowl– To mix together the dressing.
• Whisk– For whisking the dressing.

How to make Beet Potato Salad:

• Step 1– Peel carrots, beets and potatoes. Cut carrots into thirds, slice beets and potatoes into half lengthwise. Place vegetables in a large pot and fill up with enough water that they are submerged. Place pot on stovetop and bring to a boil on high heat. Continue to boil root vegetables until they are fork-tender. About 10-12 minutes. 
• Step 2– Once root vegetables are tender enough, drain water. Allow vegetables to cool-down until they can be handled. While they are cooling down, thinly dice onion. Dice root vegetables into small cubes. Place all diced vegetables in a large mixing bowl. Toss in frozen peas.

• Step 3– In a small mixing bowl. whisk together the ingredients for salad dressing; mayonnaise, dijon mustard, lemon juice, paprika, pink sea salt, and black pepper. Whisk together until all combined and a creamy and smooth texture is reached. 

• Step 4– Pour dressing over prepped salad and give it a good toss. Make sure all the vegetables are well coated with dressing. Cover salad and place in the fridge. Refrigerate salad for at least 1-2 hours until it has chilled. This salad is best when served cold. Serve and enjoy!

Tips and Substitutions:

1. Be sure to peel root vegetables before cooking- The vegetables will be too hot to peel after and will have to sit to cool-down for too long.
2. Slice root vegetables before boiling- This will allow vegetables to boil faster and more evenly.
3. No need to thaw-out peas- They will thaw-out as they sit in the salad and get combined with all the other ingredients.
4. Substitute for mayonnaise- Use plain Greek yogurt for a lighter version.
5. Serve chilled– Chill this salad for at least 1 hour before serving. This salad is best when served chilled.

What to serve Beet Potato Salad:

• Grilled Burgers
• Turkey Burgers
• Hawaiian Chicken Kabobs
• Buffalo Chicken Burgers with Blue Cheese Dressing
• Shrimp Skewers with Avocado Mango Salsa 
• Mahi Mahi Burgers with Chipotle-Avocado Spread
• Grilled Steak Kabobs with Buttery Chimichurri Sauce

Variations:

1. Add some protein– You can add some hard boiled eggs, shredded chicken or even canned tuna for some added protein. (Will make for a great meal prep salad for make ahead lunches).
2. Make a lighter dressing– Swap out the mayonnaise for Greek yogurt for a lighter version.
3. Make it Vegan– This beet potato salad can easily be made vegan by simply using vegan mayonnaise.

Beet Potato Salad FAQ’s:

Is it better to boil root vegetables whole or chopped?

It’s better to slice root vegetables like the ones used in this salad. They will boil faster and more evenly. This method also allows all vegetables (Beets, Potatoes, and Carrots) to be boiled together in the same pot. This will also save time and less clean up afterwards.

What are the best potatoes for potato salad?

The best potatoes for making potato salad are waxy potatoes. Waxy potatoes contain less starch and hold their shape better when boiled. Some waxy potato types include red potatoes, baby potatoes, and French fingerling.

Do you have to peel beets before eating?

You technically don’t have to peel beets before eating. Once beets are cooked the skin becomes tender and is fine to eat. However, for this beet potato salad is best to peel your beets as it makes it easier for the beets to mix with the other ingredients and dressing.

Meal Prepping it:

This beet potato salad is great for meal prepping as it makes a large batch. I love using this salad to meal prep for healthy and filling lunches for the week. I’ll add either some hard boiled eggs, tuna, or shredded chicken for some protein. I portion it into different Tupperware dishes and have ready to-go lunches for the week ahead.

Storing Beet Potato Salad:

Place any leftover beet potato salad in an airtight container. Keep refrigerated for up to 4-5 days.

Did you like this Beet Potato Salad recipe? You may also like these other salad recipes:

• Classic Macaroni Salad (Gluten-Free)
• Easy Veggie Pasta Salad (with Easy Homemade Italian Dressing)
• Grilled Mexican Street Corn Salad
• Cucumber Herb Salad
• Watermelon Strawberry Salad with Feta

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Beet Potato Salad

Beet Potato Salad makes for a filling, tasty, and satisfying salad. This salad is great served all year around, but it's especially great for summer barbecues or picnics. Made with delicious and nutritious root vegetables (beets, red potatoes and carrots), red onion, peas; and a tangy, creamy, zesty dressing. This salad is always a big hit and has everyone asking for seconds.

Course Salad

Cuisine American

Keyword beet potato salad

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 6 servings

Calories 287 kcal

Author Angelica Arias

Ingredients

Salad

• 1 lb red potatoes (about 4-5 medium potatoes)
• 3 beets
• 3 large carrot
• 1/2 red onion
• 1 cup frozen peas

Dressing

• 1/2 cup mayonnaise
• 1 tbsp dijon mustard
• 2-3 tbsp lemon juice
• 1 tsp paprika
• 1.5 tsp pink sea salt
• 1/2 tsp black pepper

Instructions

1. Peel carrots, beets and potatoes. Cut carrots into thirds, slice beets and potatoes into half lengthwise. Place vegetables in a large pot and fill up with enough water that they are submerged. Place pot on stovetop and bring to a boil on high heat. Continue to boil root vegetables until they are fork-tender. About 10-12 minutes.

2. Once root vegetables are tender enough, drain water. Allow vegetables to cool-down until they can be handled. While they are cooling down, thinly dice onion. Dice root vegetables into small cubes. Place all diced vegetables in a large mixing bowl. Toss in frozen peas.

3. In a small mixing bowl. whisk together the ingredients for salad dressing; mayonnaise, dijon mustard, lemon juice, paprika, pink sea salt, and black pepper. Whisk together until all combined and a creamy and smooth texture is reached.

4. Pour dressing over prepped salad and give it a good toss. Make sure all the vegetables are well coated with dressing. Cover salad and place in the fridge. Refrigerate salad for at least 1-2 hours until it has chilled. This salad is best when served cold. Serve and enjoy!

Recipe Notes

Tips and Substitutions:

1. Be sure to peel root vegetables before cooking- The vegetables will be too hot to peel after and will have to sit to cool-down for too long.
2. Slice root vegetables before boiling- This will allow vegetables to boil faster and more evenly. 
3. No need to thaw-out peas- They will thaw-out as they sit in the salad and get combined with all the other ingredients.
4. Substitute for mayonnaise- Use plain Greek yogurt for a lighter version.
5. Serve chilled– Chill this salad for at least 1 hour before serving. This salad is best when served chilled.

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Nutrition Facts

Beet Potato Salad

Amount per Serving

Calories

287

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

9

g

Monounsaturated Fat

 

4

g

Cholesterol

 

62

mg

21

%

Sodium

 

639

mg

28

%

Potassium

 

877

mg

25

%

Carbohydrates

 

31

g

10

%

Fiber

 

5

g

21

%

Sugar

 

6

g

7

%

Protein

 

6

g

12

%

Vitamin A

 

2377

IU

48

%

Vitamin C

 

22

mg

27

%

Calcium

 

45

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.