Creamy Vinaigrette Potato Salad with Golden Beets
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 48 ounces mini multicolored potatoes
- 2 large golden beets
- 2 shallots, peeled and diced
- 1/4 cup chopped flat leaf parsley
- 2 tablespoons chopped fresh dill
- ¾ cup creamy vinaigrette dressing like Marie’s White Balsamic Shallot Dressing
- Salt to taste
- http://www.maries.com/product-detail.aspx?productID=104&catID=1&pcatID=1
Instructions
- 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. 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. 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.
Find it online: https://asideofsweet.com/lightened-up-potato-salad-golden-beets/