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Creamy Vinaigrette Potato Salad with Golden Beets

Easy Lightened Up Potato Salad Recipe with Golden Beets and Shallots

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This lightened up potato salad is honestly the BEST you’ll ever eat and so easy to make! The addition of golden beets is delicious and healthy. Perfect for a picnic or a potluck.

Ingredients

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Instructions

  1. 1. Bring a medium pot of salted water to a boil. Boil the unpeeled beets until fork tender, about 40 minutes. Drain. When cool enough to touch, peel and chop them.
  2. 2. Meanwhile, bring another large pot of salted water to a boil. Boil the mini potatoes until fork tender, 15 to 20 minutes. Drain. When cool enough to touch, halve or quarter them.
  3. 3. In a large bowl, mix the chopped beets, quartered potatoes, and herbs. Stir in creamy vinaigrette dressing until everything is evenly coated. Salt to taste. Serve warm or chilled.