Beet and Potato Salad Recipe

Mary Gormandy White
Beet and Potato Salad

Ingredients for Beet and Potato Salad Recipe

  • 4 medium potatoes
  • 2 beets
  • 2 small carrots
  • 1/4 cup of extra virgin olive oil
  • 2 tablespoons or red wine vinegar
  • Chopped parsley (optional)


  1. Wash all vegetables.
  2. Boil water in large pot.
  3. Add potatoes.
  4. Boil 30 minutes (or until potatoes are thoroughly cooked).
  5. While potatoes are cooking, boil water in another pot.
  6. Place beets and carrots in second pot.
  7. Boil 20 minutes (or until beets and carrots are thoroughly cooked).
  8. Using a colander, drain all vegetables.
  9. Run cold water over vegetables to cool.
  10. Dice potatoes, beets, and carrots.
  11. Place diced vegetables in a large mixing bowl.
  12. Pour olive oil and vinegar into bowl.
  13. Stir well to combine.
  14. Cover and chill at least one hour before serving.
  15. Garnish with parsley, if desired.
Beet and Potato Salad Recipe