Creamy Potato Beet Salad

This creamy potato beet salad brings together tender boiled potatoes with sweet roasted beets, all gently coated in a tangy vinaigrette made from olive oil, balsamic vinegar, and Dijon mustard. Its creamy texture contrasts beautifully with the earthy flavors of the vegetables, making it a vibrant and refreshing side dish. Perfect served chilled on a bed of fresh arugula or spinach with crumbled feta for a touch of creamy saltiness, this salad comes together quickly and suits both casual weekday meals and entertaining alike.

I first tried this salad after visiting a local farm stand, and it quickly became a favorite at my family gatherings. The feta adds a creamy tang that keeps everyone coming back for more.

Ingredients

• Potatoes: for holding their shape and creamy bite, choose waxy varieties like Yukon golds or red potatoes
• Beets: picked small to medium and heavy for their size for optimal sweetness
• Extra virgin olive oil: to carry the dressing with its rich, fruity flavor
• Aged balsamic vinegar: adds a tangy depth and sweetness that ties all the earthy tastes together
• Dijon mustard: provides a punch and ensures the dressing emulsifies well
• Salt and freshly cracked pepper: for seasoning and balancing flavors
• Fresh arugula or spinach: adds a peppery or mild green base, select bright, crisp leaves without wilting
• Feta cheese: adds a creamy, salty finish; opt for a block packed in brine for best texture and flavor

Instructions

Boil the Potatoes:

Place diced potatoes into a large pot filled with cold salted water. Bring to a gentle boil and cook for about fifteen to twenty minutes until the potatoes are fork-tender. Drain well and let them cool completely to avoid breaking apart in the salad.

Roast and Cube the Beets:

Wrap each beet tightly in foil and roast at four hundred degrees Fahrenheit for around forty minutes until easily pierced with a knife. Once cool, peel by rubbing the skins off under running water. Dice the beets into small cubes for a hearty texture that will mingle well in the salad.

Make the Vinaigrette:

In a large mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Continue whisking until you achieve a thick, glossy dressing that evenly coats the back of a spoon.

Combine and Toss:

Add the cooled potatoes and diced beets into the bowl with the dressing. Gently fold everything together using a large spatula to coat each piece without mashing the potatoes or causing the salad to turn completely beet pink.

Serve and Garnish:

Spoon the salad over a bed of fresh arugula or spinach if desired. Sprinkle generously with crumbled feta cheese for a creamy bite. Serve the salad chilled or at room temperature depending on preference.

My favorite part is the sweet earthiness of the beet combined with the tangy creaminess of feta. It always brings back memories of summers spent cooking alongside my grandmother, who taught me that the balance of flavor and color makes a salad truly memorable.

Storage Tips

If making ahead, keep the vinaigrette separate and toss with the potatoes and beets just before serving to keep the salad fresh and prevent it from becoming too soggy. Stored in an airtight container, the salad keeps well in the fridge for two to three days. Over time, the beets will deepen in color and flavor, which can add a richer taste.

Ingredient Substitutions

Yukon gold potatoes can be swapped for red potatoes or baby new potatoes. Roasted sweet potatoes bring a lovely sweetness as an alternative. For a dairy-free or vegan option, omit the feta or replace it with a plant-based cheese. If balsamic vinegar is unavailable, try red wine vinegar for a lighter vinaigrette flavor.

Serving Suggestions

This salad pairs beautifully next to grilled fish or chicken. Adding a handful of toasted walnuts or fresh dill can give extra crunch and aroma. It is lovely served with a crusty baguette to soak up any remaining dressing.

Serve chilled or at room temperature for best flavor. Enjoy the bright colors and balanced textures alongside your favorite grilled protein or crusty bread.

Common Recipe Questions

→ What is the best way to cook the potatoes?

Boil diced potatoes in salted water until just fork-tender, about 15-20 minutes, then cool completely to keep them intact in the salad.

→ How should the beets be prepared for this salad?

Wrap beets in foil and roast at 400°F for about 40 minutes until soft. Once cooled, peel and dice for a sweet, earthy flavor.

→ Can I substitute any ingredients for dietary preferences?

For dairy-free options, omit the feta or replace it with plant-based cheese. Adjust seasoning as needed.

→ What type of greens work well as a base?

Fresh arugula adds a peppery bite, while spinach offers a mild, leafy base complementing the salad’s flavors.

→ How is the dressing made for this salad?

The vinaigrette combines olive oil, balsamic vinegar, Dijon mustard, salt, and pepper whisked until smooth and glossy.

→ How should the salad be stored?

Store refrigerated for up to 3 days. Keep dressing separate and toss just before serving for best freshness.