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.

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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.

5 from 1 vote

Print Pin Rate

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 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8

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. 

Nutrition

Calories: 352kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 295mg | Potassium: 667mg | Fiber: 4g | Sugar: 8g | Vitamin A: 10150IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

A perfect creamy, mashed potatoes recipe for Thanksgiving, the Holidays or any Sunday lunch along with stewed chicken and chow mein (my mom’s favorite combo) or a pot roast.

Growing up in the Caribbean, my job was to whisk the potatoes until it achieved fluffy perfection. It seemed like I was whisking for hours–and tasting as I went along, which mostly likely only left half in the bowl for the rest of the family. That’s what usually happens when you ask a foodie to help. Yum!

The addition of the egg in this creamy mashed potatoes recipe might be a first for the internet, but it’s the way my mom always did it. It lends a unique, rich creaminess with no egg taste if added when the potatoes are hot. If you are adventurous enough, I urge you to give it a try.

This mashed potato dish is exceptionally creamy, delicious, and luxurious with a hint of garlic and I hope you give it a try!

10 tips for the perfect mashed potatoes:

Mashed potatoes are a classic comfort food, and making the perfect batch can be a delightful addition to any meal. Here are 10 tips to help you achieve creamy, fluffy, and delicious mashed potatoes:

Choose the right potatoes:
Use starchy potatoes like Russet or Yukon Gold for the creamiest texture. They have a higher starch content, which helps create a smoother mash.

Cut evenly:
Cut the potatoes into even-sized chunks to ensure they cook uniformly.

Boil the potatoes:
Start with cold, salted water, and then bring it to a boil. This helps the potatoes cook evenly and absorb flavor.

Don’t overcook:
Cook the potatoes until they’re tender but not falling apart. Overcooking can make them watery.

Drain well:
Drain the potatoes thoroughly to remove excess water. You can also return them to the hot pot for a minute to evaporate any remaining moisture.

Use a potato ricer or masher:
For the fluffiest texture, use a potato ricer or a hand masher to break down the potatoes. Avoid using a food processor, as it can make them gluey.

Warm your dairy:
Heat the milk or cream before adding it to the potatoes. This prevents the potatoes from cooling down too much during mashing.

Add butter:
Real butter adds rich flavor and a silky texture to mashed potatoes. For extra indulgence, use unsalted butter.

Season generously:
Season with salt and pepper to taste, and don’t be afraid to be generous with your seasonings. Taste as you go to achieve the right balance.

Customize:
Get creative with add-ins like roasted garlic, herbs, cheese, or sour cream to elevate the flavor of your mashed potatoes. Just be mindful not to overwhelm the potatoes with too many ingredients.

Remember that practice makes perfect, and adjusting these tips to your personal taste is key. With a little practice, you’ll be able to make the perfect batch of mashed potatoes every time.

Also check out these wonderful holiday side dishes:

Cassava Pie 

Corn Bread 

Corn Pie 

Macaroni Pie 

Potato Salad

Trini Veggie Fried Rice

St. Lucian Fig Salad

Scalloped Potatoes

Trinidad callaloo

Stewed Red Beans

Garlic Bread

Creamy Garlic Mashed Potatoes

5 from 3 votes

Print Pin Rate

Course: dinner, lunch, Side Dish

Cuisine: American, Caribbean

Keyword: Mashed potatoes, creamy mashed potatoes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

Calories: 265kcal

Ingredients

• 3 lbs potatoes
• 2 cloves garlic
• 1 egg whisked, optional
• 1 ½ cups heavy cream warm, or evaporated mik
• 8 tbs butter room temp, 1 stick
• Salt to taste

Instructions

• Place potatoes in a large pot, cover with water and add 2 tbs salt and garlic. Bring to a boil, lower heat to medium high and cook until fork tender. Drain.
• Being careful, place hot potatoes in the potato ricer which peels and mashes the potatoes at the same time. Alternatively, you can peel and mash with a potato masher.
• While the potatoes are still hot, immediately add egg and butter and whisk with a fork to combine. Gradually add warm cream and continue to whisk until creamy, light and fluffy.
• Serve room temp.

Video

Nutrition

Calories: 265kcal | Carbohydrates: 2g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 126mg | Potassium: 41mg | Sugar: 1g | Vitamin A: 1041IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg