Best Cant Beet This Potato Salad Recipes

RUSSIAN BEET AND POTATO SALAD

Russian Beet and Potato Salad image

A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

Ingredients

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

Steps:

Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g

POTATO AND BEET SALAD

Potato and Beet Salad 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.

Provided by Rita1652

Categories Onions

Time 45m

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.

BEET AND POTATO SALAD

Beet and Potato Salad 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

Categories salads and dressings, side dish

Time 30m

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, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams

WARM CAN'T BEET THAT SALAD

Warm Can't Beet That Salad image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 pounds small or baby beets
1/2 cup sugar
1/4 cup red wine vinegar
1 rounded teaspoon prepared horseradish
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
A handful fresh parsley, finely chopped

Steps:

Place the beets in a saucepan with water, bring to a boil over medium-high heat, and cook until tender, 10 to 15 minutes. Drain the beets, peel, and halve or quarter.
Place the sugar in a skillet and add a little water so that it looks like wet sand. Bring to a boil, and then simmer to evaporate the water out. When the sugar begins to color, remove it from the heat so that the sugar will not spatter and gently whisk in the vinegar. Return to the heat and thicken to coat the back of a spoon. Remove from the stove and stir in the horseradish. Whisk in the extra-virgin olive oil and season with salt and pepper. Toss the beets with the sauce and the parsley and serve.

CAN'T BEET THIS POTATO SALAD

Can't Beet this Potato Salad image

If you and your family like beets you are going to like this recipe- I got this recipe from my cousin who got it from the internet or some cooking show- she loves surfing the net too! She is not very good on her feet as her knees are always giving her trouble- and she won't get surgery done on them...says she is too old..LOL...

Provided by Pat Duran

Categories Potato Salads

Time 35m

Number Of Ingredients 14

Ingredients

SALAD:
3 medium fresh beets, cooked or roasted,peeled and diced
6 small potatoes, peeled, cooked and diced
5 large hard boiled eggs, chopped
1 small onion, chopped
2 stalk(s) celery, chopped
Note: if out of time use canned whole potatoes and canned whole beets in juice both drained well
DRESSING:
2/3 c miracle whip salad dressing
2/3 c sour cream (daisy)
2 tsp yellow mustard
1 or 2 Tbsp seasoned rice wine vinegar
salt , pepper and horseradish to taste
chopped fresh parsley or chives for garnish

Steps:

1. Place the prepared potatoes, beets,eggs,onion,and celery in a large bowl. Set aside. --- In another bowl or large measuring cup combine dressing ingredients,except parsley. Stir well to blend.
2. Gently fold dressing into the potato/beet mixture to coat evenly. Store covered in the refrigerator for 4 hours or overnight, stir occasionally. Salad will deepen in color as it sits. Sprinkle with parsley or chives before serving. Pretty dish for Easter or Christmas too.