Rosy Beet and Potato Salad
Bursting with vibrant colors and fresh, earthy flavors, this Rosy Beet and Potato Salad is a delicious twist on a classic dish. Tender chunks of russet potatoes and naturally sweet, ruby-red beets come together in a creamy dressing made with mayonnaise, sour cream, Dijon mustard, and a splash of apple cider vinegar for tangy brightness. Tossed with slivers of red onion and fragrant fresh dill, this salad strikes the perfect balance of sweet, savory, and tangy flavors. Ideal as a chilled side dish for barbecues, picnics, or holiday gatherings, this easy-to-make recipe is both visually striking and utterly satisfying. Ready in just under an hour, this make-ahead gem ensures the flavors meld beautifully for a refreshing bite every time. Perfect for beet lovers and potato salad enthusiasts alike!
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Ingredients
- 3 medium beets
- 4 medium russet potatoes
- 0.5 large red onion
- 2 tablespoons fresh dill, chopped
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Rinse the beets and potatoes thoroughly. Place the beets in a medium pot and the potatoes in a separate pot. Fill both pots with enough water to fully submerge the vegetables.
Step 2
Bring both pots to boil over medium-high heat. Cook the beets for 30-40 minutes, or until they can be easily pierced with a fork. Cook the potatoes for 20-25 minutes, or until tender.
Step 3
Drain the potatoes and set them aside to cool slightly. Drain the beets, let them cool, and peel off the skin using a paper towel or by gently rubbing them with your hands.
Step 4
Once cooled, cut the potatoes and peeled beets into bite-sized cubes and place them in a large mixing bowl.
Step 5
Thinly slice the red onion and add it to the bowl with the potatoes and beets.
Step 6
In a small bowl, prepare the dressing by mixing together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and creamy.
Step 7
Pour the dressing over the potato and beet mixture. Add the chopped fresh dill and gently toss everything together until evenly coated.
Step 8
Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
Step 9
Serve chilled as a side dish, garnished with additional fresh dill if desired. Enjoy!
Nutrition Facts
| Serving size | (1222.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1808.8 |
| Total Fat 99.4g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 146.4mg | 0% |
| Sodium 3388.1mg | 0% |
| Total Carbohydrate 212.0g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 32.4g | |
| Protein 27.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 256.1mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 4879.4mg | 0% |
Source of Calories