Potato-Beet Salad
A vibrant, earthy salad combining tender potatoes and tangy pickled beets, accented with fresh parsley and scallions, perfect as a refreshing side or light main dish.
Ingredients
Instructions
- Dice the drained pickled beets and cooked potatoes.
- In a mixing bowl, combine the diced beets and potatoes with parsley, scallions, and diced cucumber.
- In a small bowl, whisk together Dijon mustard, olive oil, vegetable oil, and wine vinegar.
- Pour the dressing over the salad and toss to combine.
- Season with salt and pepper to taste.
- Allow the salad to sit for several hours before serving to develop flavors.
Tips & Substitutions
For a more vibrant flavor, consider adding a splash of citrus juice, like lemon or lime, to the dressing. If you're short on time, using pre-cooked potatoes can speed up the process. Fresh herbs, such as dill or cilantro, can be substituted for parsley for a different twist. You can also try adding some chopped nuts for extra crunch and nutrition.
Serving Suggestions
This potato-beet salad pairs beautifully with grilled meats or as a side dish for a picnic. Consider serving it alongside Sue'S Turkish Green Beans for a colorful and nutritious meal. It also makes for a great appetizer on its own, topped with crumbled feta or goat cheese for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. If you prefer to serve it warm, gently reheat in a microwave, but be cautious not to overcook the potatoes. This salad is also delicious chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Beet Salad contains roughly 622 calories, with 8g protein, 66g carbohydrates, and 36g fat. It is an excellent source of potassium (37% of the Daily Value), vitamin C (33% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 872mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh beets instead of pickled beets?
Yes, you can use fresh cooked beets in place of pickled ones. Just roast or boil them until tender, then peel and dice. Keep in mind that you'll need to add some additional vinegar or lemon juice to achieve that tangy flavor that pickled beets provide.
Is this salad suitable for vegan diets?
Absolutely! This potato-beet salad is naturally vegan, as all ingredients are plant-based. It's a great option for gatherings or potlucks, ensuring everyone can enjoy it. You can also enhance its flavor by adding some vegan feta cheese or nutritional yeast.
How do I make this salad ahead of time?
You can prepare the salad up to a day in advance. Just follow the recipe, but mix in the dressing shortly before serving to keep the texture fresh. Store it in the fridge and give it a good toss before serving to redistribute the flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).