BEET POTATO SALAD RECIPES

Name: Beet and Potato Salad
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 3/4 pound potatoes; 2 large beets, roasted; 1 celery rib, diced; 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional); 2 hard-boiled eggs, peeled and finely chopped; 2 tablespoons minced chives; 2 tablespoons Champagne vinegar or sherry vinegar; Salt to taste; 2 teaspoons Dijon mustard; 1/4 cup extra virgin olive oil; 1/4 cup plain low-fat yogurt; Freshly ground pepper

BEET AND POTATO SALAD RECIPE - NYT COOKING

Beet and Potato Salad Recipe - NYT Cooking image

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

Steps:

Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 8 grams, CarbohydrateContent 15 grams, FatContent 11 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 321 milligrams, SugarContent 4 grams, TransFatContent 0 grams

POTATO AND BEET SALAD RECIPE - FOOD.COM

Potato and Beet Salad Recipe - Food.com image

Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 20 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

Steps:

Mix all salad dressing ingredients in a large bowl.
Toss remaining ingredients into the large bowl with dressing, toss to coat.
Chill for at least 1 hour overnight is best.
Top with sliced egg and sprinkle paprika.

Nutrition Facts : Calories 176.8, FatContent 5.8, SaturatedFatContent 1.2, CholesterolContent 68.2, SodiumContent 289.5, CarbohydrateContent 27.1, FiberContent 3.3, SugarContent 5, ProteinContent 4.9

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