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Growing up my mom made the most delicious and elaborate Sunday lunches for us. This beet and potato salad is inspired by those meals. I have never seen this combination elsewhere. I added the sweet potatoes in my version which adds a natural sweetness and even more nutrition to this colorful side dish. You can also add boiled eggs if you want a more traditional salad. However, if you prefer that version, check out my video and recipe for that.

This potato and beet salad is delicious when accompanied by fried rice and lo mein which are already on my channel and blog. See the links at the end of the video.

Colorful & Healthy Beet & Potato Salad

Growing up my mom made the most delicious and elaborate Sunday lunches for us. This beet and potato salad is inspired by those meals. I have never seen this combination elsewhere. I added the sweet potatoes in my version which adds a natural sweetness and even more nutrition to this colorful side dish. You can also add boiled eggs if you want a more traditional salad. However, if you prefer the more traditional version, check out my video and recipe for that.

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Course: dinner, lunch, Main Course, Salad, Side Dish

Cuisine: American, Caribbean, Trinidadian

Keyword: beet and potato salad, potato salad, sweet potato and beet salad

Prep Time: 10

Cook Time: 40

Servings:

Calories: 352kcal

Ingredients

1 pound russet potatoes
1 pound sweet potatoes
1/2 lb beets or up to a pound if you love beets
4 eggs boiled and peeled
1 red onion chopped
1 carrot large
4 scallions chopped
1 red bell pepper chopped
2 cloves garlic grated
1 cup mayo
1 tbs yellow mustard
2 tbs apple cider vinegar
1 tbs sugar
Salt to taste
Freshly ground black pepper
1/4 cup parsley chopped

Instructions

Rinse potatoes, sweet potatoes and carrot. Place potatoes and sweet potatoes in a pot, add enough water to cover, and bring to a boil over medium heat. Cook until fork tender. Add carrot halfway. Alternatively, steam in an instant pot with 2 cups of water for 10 mins. Drain and cool. Peel off skin from the potatoes and chop into 1 inch cubes. Chop carrot into small cubes as well. If using eggs, boil, peel and chop into small pieces.
Place in a second pot and add enough water to cover. Bring to a boil, reduce heat to low and cook until until fork tender, about 30-40 minutes. Drain, peel off skin and cut into small cubes.
In a large mixing bowl, add mayo, grated garlic, red onion, scallion, mustard, vinegar, sugar, salt and freshly ground black pepper. Mix until combined. Add in cubed potatoes, carrots, beets and mix well to combine. Top with chopped parsley.
Cover with a plastic wrap or place in a tightly sealed container and keep refrigerated until ready to eat.

Video

Notes

This potato and beet salad is delicious when accompanied by fried rice and lo mein which are already on my channel and blog. See the links at the end of the video.

Nutrition info includes eggs.