This Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
Venezuelan-Style Beet and Potato Salad
Potatoes are TRULY one of my most favorite things on earth! Seriously. I never get tired of them. And it’s kind of weird because back home, rice is the king when it comes to side dishes.
Anyways. One of my favorite ways to prepare them is Potato and Beat salad. This is a classic Venezuelan side dish. In fact, most people also add carrots too, but I don’t.
Since my daughter was diagnosed with an egg allergy, potato salad has been left out of our menu. The main reason is that we don’t like the taste of commercials eggless mayonnaises, and you know… In my opinion, potato salad without mayo is like a heart without a beat.
But this is no problem anymore since I have a wonderful recipe to make mayo without eggs. Woot Woot!!
This Potato and Beet Salad is so fresh and deliciously colorful. It’s a perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad. You’re going to love it!
My “Pink Salad” – like my children named it – is not only visually beautiful but also super delicious.
BEST POTATOS FOR POTATO SALAD
With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.
CREAMY: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
HEARTY AND BUTTERY: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
DENSE AND CHUNKY: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
Ingredients You’ll Need
- Potatoes – This time I use Baby Dutch Yellow potatoes, which are very similiar to Yukon Gold.
- Beets
- Olive oil
- Shallot – Alternately you can also add onions
- Green peas -Canned or frozen; read recipe notes for details.
- Corn – Canned or frozen; read recipe notes for details.
- Eggless Mayonnaise
- Apple cider vinegar
- Mustard
- Fresh dill (optional)
- Salt and pepper to taste
- Queso fresco (optional)
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – COOK THE POTATOES AND BEETS
- 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.
2 – MAKE THE DRESSING
- In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
3 – ASSEMBLE THE SALAD
- 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!
4 – GARNISH (OPTIONAL)
This time, I garnished my salad with fresh dill and crumbled queso fresco. It’s important to clarify that these are not typical garnishes for the traditional Venezuelan-style potato and beet salad.
HOW TO SERVE THIS SALAD
Potato salad will always be a hit. This versatile salad is hearty, delicious, and goes well with almost any main dish. Sometimes, when I want the salad to look extra pretty for guests, I do not mix it all together (left image). But when it’s for an everyday family meal, I mix it all, and voila…pink salad!
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Storing & Freezing Instructions
STORE
Store in an airtight container in the refrigerator for up to 5 days. This recipe is NOT freezer-friendly since the thawing process will change the texture of the potatoes, and the dressing will not be as creamy.
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Potato and Beet Salad
Ingredients
- 1 1/2 – 2 lb (680 – 900 g) potatoes (see notes)
- 2 tablespoons olive oil, divided
- 4 medium beets
- 1 large shallot or 1/4 small onion, minced
- 1 cup green peas, (see notes)
- 1 cup sweet corn, (see notes)
- 1/2 cup queso fresco, crumbled (optional)
For the Dressing:
- 1 cup mayonnaise, or more to taste (I used eggless homemade mayo)
- 1 tablespoon apple cider vinegar
- 2 teaspoons yellow mustard
- 1 tablespoon fresh dill and some more for garnish (optional)
- Salt and pepper to taste
Instructions
Cook the Potatoes and Beets:
- 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.
Make the Dressing:
- In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
Assemble the Salad:
- 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.
- CREAMY: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
- HEARTIER AND BUTTERY: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
- DENSE AND CHUNKY: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
- I usually don’t add salt when cooking the potatoes, but if you want to add some salt, you can add 1/2 – 1 tablespoon of kosher salt once the water starts boiling.
- I like to cook my potatoes whole to avoid that they absorb more water when booking.
- You can use canned or frozen sweet peas and corn. If using frozen, place the peas and corn in a non-metallic microwaveable container. Add 2 tablespoons of water (30 ml). Cook on full power for 3-4 minutes. Drain and let them cool. If using canned, drain them well and use as instructed in the recipe.
- Roasted Tomato Caprese Salad
- Easy Couscous Tabbouleh Salad
- Copycat Chick fil A Superfood Salad
- Browse more recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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- Magnetic Measuring Spoons Set
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- Measuring Cup Set
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- 7-Inch Knife
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- Bamboo Cutting Boards
This is a sponsored post in partnership with The Idaho Potato Commission. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.
Originally posted June 2015, post content edited to add more helpful information, no change to the recipe in August 2021.
