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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a separate bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, salt, and black pepper to create the dressing.

Step 5

Finely chop the celery, red onion, and fresh dill. Add them to the bowl with the diced potatoes.

Step 6

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.

Step 7

Peel and dice the hard-boiled eggs, then gently fold them into the potato salad.

Step 8

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.

Step 9

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.

Step 10

Serve chilled, garnished with an extra sprinkle of fresh dill if desired.

Nutrition Facts

Serving size	1546.8 grams (1546.8g)

Amount per serving	% Daily Value*
Calories	1927

Total Fat 101.30g	130%
Saturated Fat 12.00g	60%
Polyunsaturated Fat 1.80g
Cholesterol 531mg	177%
Sodium 3287mg	143%
Total Carbohydrate 227.10g	83%
Dietary Fiber 24.20g	86%
Total Sugars 25.30g
Protein 40.10g	80%

Vitamin D 100IU	500%
Calcium 286mg	22%
Iron 12mg	65%
Potassium 5074mg	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.

Source of Calories

Fat: 46.0%

Protein: 8.1%

Carbs: 45.9%