Beet Potato Salad
Up your potato salad game with a beet-tastic twist—prepare for a burst of color and flavor!
Ingredients:
1 lb beets, about 3 medium size, cooked
1 lb golden potatoes, about 3 potatoes, cooked
1/2 lb carrots, about 3 medium, cooked
1/2 large onions, finely diced
1/2 cup pickles, finely chopped
1 cup saurkraut
1/2 cup sweet peas, drained
3 tablespoons extra virgin olive oil, or to taste
salt and pepper, to taste
Instructions:
Cook the vegetables: Leave the skins on the potatoes, beets, and carrots. In a medium pot, put potatoes and carrots. Cover with water, and bring to a boil on medium-high heat. Cook the carrots for 15-20 minutes, then take them out with tongs or forks; cook the potatoes for 30-35 minutes. Check with a knife to see if they are cooked through before taking them out. Do not overcook! In a small pot, put beets cover with water, bring to a boil, and cook for 45-60 minutes until they can be easily pierced with a knife. Drain the vegetables and let them cool at room temperature or refrigerate before peeling.
How to Make Potato Salad with Beets: Peel the potatoes, beets, and carrots. Dice the potatoes, beets, and carrots and transfer them into a large bowl. Add diced onions and sweet peas. Add sauerkraut and pickles. Season with salt and pepper to taste, and drizzle olive oil. Mix with 2 spoons. Enjoy with chicken or steak!
This salad will keep well in the refrigerator for up to 5 days.
Recipe Courtesy of Munchkin Time Blog.