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.
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
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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.
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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.
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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.
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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:
- 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.
- Slice root vegetables before boiling- This will allow vegetables to boil faster and more evenly.
- No need to thaw-out peas- They will thaw-out as they sit in the salad and get combined with all the other ingredients.
- Substitute for mayonnaise- Use plain Greek yogurt for a lightened version.
- Serve chilled- Chill this salad for at least 1 hour before serving. This salad is best when served chilled.