Potato Beet Salad Classic (Printable Version)
A vibrant mix of boiled potatoes and roasted beets dressed with a tangy vinaigrette for a fresh salad.
# Everything You’ll Need:
→ Vegetables
01 -
2 pounds diced potatoes
02 -
2 medium roasted and diced beets
→ Dressing
03 -
1/4 cup olive oil
04 -
2 tablespoons balsamic vinegar
05 -
1 teaspoon Dijon mustard
06 -
Salt, to taste
07 -
Black pepper, to taste
→ Optional Garnish
08 -
Fresh arugula or spinach leaves
09 -
Crumbled feta cheese
# Steps to Cook:
01 -
Boil diced potatoes in salted water until tender, about 15 to 20 minutes. Drain thoroughly and allow to cool.
02 -
In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper until emulsified.
03 -
Add cooled potatoes and roasted diced beets to the dressing. Gently toss to coat evenly without mashing.
04 -
Serve salad chilled or at room temperature on a bed of fresh arugula or spinach. Garnish with crumbled feta cheese if desired.
# Extra Suggestions:
01 -
For a vegan variation, omit the feta cheese. Season to taste adjusting salt and pepper as needed.