Go Back
Potato salad with beets served in a white bowl with fresh parsley garnish

Potato Salad With Beets! A Healthy, Colorful Side Dish for Any Occasion

A healthy, colorful potato salad made with tender Yukon Gold potatoes, sweet beets, and a light olive oil dressing. Naturally vegan, gluten-free, and perfect for BBQs, picnics, and holiday gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium Yukon Gold potatoes
  • 2 medium beets
  • 1 small red onion, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley (optional, for garnish)

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Mixing bowl
  • 1 Small bowl (for dressing)
  • 1 Whisk

Method
 

  1. Wash the beets and boil them for 30–40 minutes until fork-tender. Let cool, peel, and cube.
  2. Boil potatoes with skin on for 15–20 minutes until tender but firm. Cool slightly, then cube.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.
  4. In a large bowl, gently combine potatoes, beets, and red onion.
  5. Pour dressing over the vegetables and toss carefully to coat evenly.
  6. Refrigerate for at least 30 minutes before serving to allow flavors to develop.
  7. Garnish with fresh parsley if desired and serve chilled.

Notes

  • For a deeper flavor, roast the beets at 400°F instead of boiling.
  • Mix vegetables while slightly warm to help absorb dressing.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • Do not freeze, as the texture may change.
  • This salad tastes even better the next day.