Rosy Potato Salad
Brighten up your table with this stunning Rosy Potato Salad, a vibrant twist on the classic potato dish! Made with tender red potatoes and infused with the natural blush of grated beetroot, this salad not only looks beautiful but also boasts a creamy, tangy dressing featuring Greek yogurt, mayonnaise, Dijon mustard, and a hint of apple cider vinegar. Freshly chopped celery, red onion, and dill add a refreshing crunch and herby aroma, while diced hard-boiled eggs lend extra heartiness. Perfectly chilled and packed with flavor, this colorful potato salad is a showstopper for picnics, potlucks, or any gathering. Ready in under an hour with a balance of earthy, creamy, and zesty flavors, this recipe is a must-try for fans of simple yet stunning side dishes!
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Recipe Information
Ingredients
- 6 medium Red potatoes
- 1 small Beetroot
- 0.5 cup Mayonnaise
- 0.25 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Celery
- 0.5 medium Red onion
- 2 tablespoons Fresh dill
- 2 large Hard-boiled eggs
Instructions
Wash the red potatoes thoroughly and place them in a large pot. Fill the pot with enough water to cover the potatoes, add a pinch of salt, and bring to a boil over medium-high heat.
While the potatoes are cooking, peel the beetroot and cut it into quarters. Place it in a small saucepan, cover with water, and simmer over medium heat until tender, about 20-25 minutes. Once cooked, set it aside to cool.
When the potatoes are fork-tender (about 20 minutes of boiling), drain them and allow them to cool in a colander. Once cool, dice the potatoes into bite-sized pieces and place them in a large mixing bowl.
In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.
Finely chop the celery, red onion, and fresh dill. Add them to the bowl with the diced potatoes.
Once the beetroot is cool enough to handle, grate it finely and gently fold it into the salad to create the rosy hue. Be careful not to overmix to avoid making the salad overly pink.
Peel and dice the hard-boiled eggs, then gently fold them into the potato salad.
Pour the dressing over the potato salad and toss gently to combine, ensuring all the ingredients are evenly coated. Taste and adjust the seasoning if necessary.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
Serve chilled, garnished with an extra sprinkle of fresh dill if desired.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.3 g | 130% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 3287 mg | 143% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 25.3 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 286 mg | 22% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5074 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
