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Potato Salad with Beets

Potato Salad with Beets
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 7
  • Servings 8
My husband prepared this salad at home for the first time and with it brought back the colors and flavors from his childhood, where everything prepared at home was simply delicioso. I hope you’ll enjoy this recipe passed from my husband’s mother to him and now to you.

Ingredients

  • 3 lbs. of potatoes, cut into cubes
  • 2 red or yellow beets
  • 3 hard-boiled eggs, diced
  • 1 carrot, cut into cubes
  • 1 cup sunflower oil
  • 1 tablespoon fresh oregano, diced
  • Salt and pepper, to taste

Directions

  • 1
    Cook the potatoes for 15 minutes, drain and let chill in cold water. Afterwards, drain again and transfer to a deep serving dish.
  • 2
    In another pot, cook the beets for 45 minutes or until tender; you can check this by poking with a knife or fork. Separately, prepare the hard-boiled eggs and cook the carrot until soft.
  • 3
    Prepare the dressing with the sunflower oil, oregano, salt and pepper. Pour over the mix of potatoes, beets, carrot and boiled eggs. Stir well and serve.

Expert Tips

  • You can substitute the salad dressing for mayonnaise. Chopped tomato can also be added to the salad.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • My husband prepared this salad at home for the first time and with it brought back the colors and flavors from his childhood, where everything prepared at home was simply delicioso. I hope you’ll enjoy this recipe passed from my husband’s mother to him and now to you.
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