Tasty Beet and Potato Salad

Beet and Potato Salad is a quick and easy side dish, ideal to accompany any meat or fish dish. A tasty, nutritious and easy to make recipe, perfect to propose also as a single dish to complete with crumbled feta, goat cheese, hard boiled eggs or smoked salmon and wild rocket.

To bring it to the table, you just need to peel the boiled potatoes, cut them into cubes and then alternate them in individual bowls with the boiled beets, previously sliced ​​into thin rounds and then cut out with a pastry cutter, so as to obtain many regular disks. Once plated, all you have to do is dress the salad with an emulsion made with extra virgin olive oil, salt, chopped mint and thyme leaves, then sprinkle it, for a pleasant crunchy note, with a handful of toasted pine nuts and finish it, finally, with a sprinkling of ground pepper and a few sprigs of mint: for a light and satisfying dish to serve for any family lunch or dinner.

What is Beet and Potato Salad?

Beet and potato salad has deep roots in European culinary traditions, particularly in Eastern Europe where ingredients like boiled potatoes, pickled beets, and onions formed the base of many hearty, rustic salads. The dish evolved through generations, often appearing in Russian and Polish kitchens as part of traditional meals. When Eastern European immigrants arrived in the United States in the late 19th and early 20th centuries, they brought these vibrant salads with them. Over time, the American version of beet and potato salad adapted, incorporating local preferences such as mayonnaise, mustard, and hard-boiled eggs, which gave it a richer texture and flavor.

In the U.S., the dish gained popularity especially among immigrant communities and in health-conscious circles due to beets’ nutritional benefits and potatoes’ comforting familiarity. During the 1960s and 70s, when natural foods and vegetarianism saw a rise in popularity, beet and potato salad became a staple in deli counters and potlucks. Today, it stands as a colorful and nutritious side dish enjoyed for its earthy sweetness, vibrant color, and cultural heritage.

Pro Tips for The Best Beet and Potato Salad

• Beets can bleed their vibrant color, so cook them separately from the potatoes to prevent staining and preserve the salad's contrasting colors.
• Before mixing, allow both the potatoes and beets to cool fully. This helps maintain their texture and prevents the salad from becoming watery.
• After assembling, let the salad rest in the fridge for at least 30 minutes. This gives the flavors time to meld and enhances the overall taste.

Are Beets and Potatoes Compatible?

Yes, beets and potatoes are highly compatible—they balance each other well, with beets adding sweetness and earthiness, while potatoes provide a creamy, neutral base.

What Are The Best Potatoes for This Salad?

Use waxy potatoes like red or Yukon Golds, as they hold their shape better after boiling. Avoid starchy varieties like Russets, which can become too mushy.

Do I Need to Cook The Beets Myself?

Rich in beneficial virtues, beets are characterized by their firm pulp and sweet and slightly earthy flavor; very versatile, they can be purchased pre-cooked, in convenient vacuum-packed packages, or fresh and then blanched, just like potatoes, starting with cold water for about 40 minutes. If left raw, you can use them as the protagonists of rich salads and vegetable carpaccio, or you can cook them in the oven or steam them.

Can I Make This Salad Creamier?

Yes, you can make the salad creamier by adding a spoonful of mayonnaise or Greek yogurt to the dressing.

What Can I Serve This Salad With?

You can serve this salad with grilled meats, fish, boiled eggs, or as a vibrant side to sandwiches and crusty bread.

Can I Make It Ahead of Time?

Yes, you can make it ahead of time—it's even better after chilling for a few hours as the flavors meld together beautifully.

Does It Freeze Well?

No, this salad doesn’t freeze well—freezing can alter the texture of both potatoes and beets, making them watery and mushy when thawed.

How to Store Any Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to refresh the texture and redistribute the dressing.

How to Make Beet and Potato Salad

Pat the beetroots dry with a sheet of kitchen paper, cut them into thin slices with the help of a mandolin and, if you want, cut them out with a pastry cutter to obtain many regular disks.

Place the potatoes in a saucepan, covered with cold water, and leave them to cook for about 40 minutes from when they start to boil; then drain them, peel them while still warm and cut them into cubes.

Prepare the dressing: pour the extra virgin olive oil, a sprig of chopped fresh mint and the dried thyme into a small bowl.

Add salt to taste.

Emulsify with the prongs of a fork.

Place a few slices of beetroot in individual bowls.

Add the diced potatoes.

Sprinkle with toasted pine nuts.

Sprinkle with flavored oil.

Season the potato and beetroot salad with a sprinkling of freshly ground pepper, garnish with a few mint leaves, and enjoy!