Potato Salad with Beets

Name: Potato Salad with Beets
Prep time: 20 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 lbs. of potatoes, cut into cubes; 2 red or yellow beets; 3 hard-boiled eggs, diced; 1 carrot, cut into cubes; 1 cup sunflower oil; 1 tablespoon fresh oregano, diced; Salt and pepper, to taste

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Prep 20 min
Total 1 hr 10 min
Ingredients 7
Servings 8

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My husband prepared this salad at home for the first time and with it brought back the colors and flavors from his childhood, where everything prepared at home was simply delicioso. I hope you’ll enjoy this recipe passed from my husband’s mother to him and now to you.

by Jeannette Quiñones Cantore

Updated Sep 17, 2015

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Ingredients

3 lbs. of potatoes, cut into cubes
2 red or yellow beets
3 hard-boiled eggs, diced
1 carrot, cut into cubes
1 cup sunflower oil
1 tablespoon fresh oregano, diced
Salt and pepper, to taste

Directions

1

Cook the potatoes for 15 minutes, drain and let chill in cold water. Afterwards, drain again and transfer to a deep serving dish.
2

In another pot, cook the beets for 45 minutes or until tender; you can check this by poking with a knife or fork. Separately, prepare the hard-boiled eggs and cook the carrot until soft.
3

Prepare the dressing with the sunflower oil, oregano, salt and pepper. Pour over the mix of potatoes, beets, carrot and boiled eggs. Stir well and serve.

Expert Tips

tip 1
You can substitute the salad dressing for mayonnaise. Chopped tomato can also be added to the salad.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

My husband prepared this salad at home for the first time and with it brought back the colors and flavors from his childhood, where everything prepared at home was simply delicioso. I hope you’ll enjoy this recipe passed from my husband’s mother to him and now to you.