Get ready to transform your ordinary side dish into an extraordinary flavor explosion! This Beet and Potato Salad with Dill Dressing isn't just a recipe—it's a stunning culinary journey that will tantalize your taste buds and impress even the most discerning dinner guests. With its gorgeous deep purple hues, earthy flavors, and refreshing dill dressing, this salad is about to become your new secret weapon in the kitchen. Prepare to fall in love with a dish that's as beautiful as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups beets, boiled and diced
- 2 cups potatoes, boiled and diced
- 1/4 cup red onion, diced
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Wash beets and potatoes thoroughly under cool running water to remove any dirt or debris.
- Place whole beets and potatoes in separate large pots of salted water. Bring each to a boil over high heat.
- Reduce heat to medium and simmer beets for approximately 25-30 minutes until tender when pierced with a fork. Simmer potatoes for 15-20 minutes until easily pierced.
- Drain both vegetables and allow to cool completely at room temperature. Once cooled, carefully peel the beets and potatoes.
- Dice the cooled beets and potatoes into uniform 1/2-inch cubes, ensuring even sizing for consistent texture.
- Finely dice the red onion, creating small, uniform pieces for even distribution in the salad.
- In a small bowl, whisk together olive oil, apple cider vinegar, chopped fresh dill, salt, and pepper to create the dressing.
- In a large mixing bowl, gently combine diced beets, potatoes, and red onion, being careful not to mash the vegetables.
- Pour the dill dressing over the vegetable mixture and fold gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Taste and adjust seasoning with additional salt and pepper if needed before serving chilled or at room temperature.
Tips
- Always choose firm, fresh beets and potatoes for the best texture and flavor.
- Use a sharp knife to ensure uniform, neat dicing of vegetables.
- Wear disposable gloves when handling beets to prevent staining your hands.
- Cool vegetables completely before mixing to maintain their distinct textures.
- For extra flavor, consider roasting the beets and potatoes instead of boiling.
- Make the salad ahead of time—it tastes even better after marinating in the dressing.
- Use fresh dill for the most vibrant and aromatic dressing possible.
- Don't overmix the salad to keep the vegetables from becoming mushy.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
