Creamy Potato Beet Salad (Printer-Friendly)
A vibrant mix of boiled potatoes, roasted beets, and tangy dressing served chilled over fresh greens.
# What You'll Need:
→ Vegetables
01 -
3 cups diced Yukon Gold or red potatoes (about 1 lb)
02 -
2 medium beets (about 8 oz), roasted and diced
→ Dressing
03 -
3 tablespoons extra virgin olive oil
04 -
1 tablespoon aged balsamic vinegar
05 -
1 teaspoon Dijon mustard
06 -
½ teaspoon salt, adjust to taste
07 -
⅛ teaspoon freshly ground black pepper, adjust to taste
→ Greens (optional)
08 -
1 cup fresh arugula or spinach leaves, washed and drained
→ Garnish (optional)
09 -
¼ cup crumbled feta cheese
# Steps to Follow:
01 -
Place diced potatoes into a large pot, cover with cold salted water, bring to a gentle boil, and cook until fork-tender, approximately 15-20 minutes. Drain thoroughly and allow to cool completely to maintain structure.
02 -
Wrap each beet tightly in aluminum foil and roast in a preheated 400°F oven for about 40 minutes or until easily pierced. Once cooled, peel under running water to remove skins and dice into small cubes.
03 -
In a mixing bowl, combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk vigorously until the dressing emulsifies into a thick, glossy consistency.
04 -
Add cooled potatoes and diced beets to the vinaigrette. Gently fold using a spatula to evenly coat without crushing the potatoes or staining the mixture excessively.
05 -
Transfer salad onto a bed of fresh arugula or spinach if using, sprinkle with crumbled feta cheese as desired, and serve chilled or at room temperature.
# Extra Suggestions:
01 -
Ensure potatoes and beets are fully cooled before combining to prevent color bleeding.
02 -
Roasting beets a day ahead can save preparation time.
03 -
Adjust seasoning incrementally with salt and freshly cracked pepper for optimal flavor balance.