Cant Beet This Potato Salad Recipes

RUSSIAN BEET AND POTATO SALAD

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.

POTATO AND BEET SALAD

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.

CAN'T BEET THIS POTATO SALAD

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.

BEET AND POTATO SALAD

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.

POTATO AND BEET SALAD

Steps:

• Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 - 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
• Cook the beets over medium heat for 45- 60 minutes, or until fork-tender in a separate pot. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
• In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
• Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well.
• Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
• Just before serving, garnish with more fresh dill and crumbled queso fresco, if desire.

BEET, POTATO, AND WALNUT SALAD

Steps:

• Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
• On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
• Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.

ROASTED BEET AND SWEET POTATO SALAD

Steps:

• Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.

CAN'T-BE-BEET ROASTED POTATO SALAD

Steps:

• Place potatoes and onions in two 15x10x1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender., For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. , Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.