![Potato Salad With Dijon Vinaigrette](https://static01.nyt.com/images/2017/06/26/dining/26COOKING-POTATO1/26COOKING-POTATO1-mediumThreeByTwo440-v2.jpg?width=1280&quality=75&auto=webp)
Beet and Potato Salad
![Beet and Potato Salad](https://static01.nyt.com/images/2012/09/28/health/nutrition/28recipehealth-potatobeet/28recipehealth-potatobeet-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¾pound potatoes
- 2large beets, roasted
- 1celery rib, diced
- ½small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
- 2hard-boiled eggs, peeled and finely chopped
- 2tablespoons minced chives
- 2tablespoons Champagne vinegar or sherry vinegar
- Salt to taste
- 2teaspoons Dijon mustard
- ¼cup extra virgin olive oil
- ¼cup plain low-fat yogurt
- Freshly ground pepper
Preparation
- Step 1
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Step 2
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- Step 3
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
- Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it's made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.
Private Notes
Cooking Notes
To roast beets: set oven to 400 or so (25 degrees either way is fine, if you're cooking something fussier at the same time). Don't peel the beets! Cut off greens about 2 inches from the beet, saving them for another use. Put beets in an ovenproof pan with a lid or foil on top, and pop it in the oven. For ping-pong-ball-size beets, about 45 minutes; for tennis-ball-size beets, maybe 75 minutes; etc. Peel while beet is still hot; the skin slips off like a glove.
I'm going to guess that one roasts a large beet approxmately as long as one roasts a medium potato--but I'm not sure. How about including both time and temperature for beet-roasting? Never over-estimate the knowledge or experience of your readers.
This is, actually, not a version of Salade Russe; rather, it is a version of another equally ubiquitous salad in the Baltic states and along the western border of Russia, known as Russolye: beets, either boiled or roasted, and cubed, with boiled, peeled, and cubed potatoes, dressed in creme fraiche, soured cream, or smetanya, with dill and finely sliced scallions or slivers of yellow onion. It turns a Pepto-Bismol-on-steroids shade of pink.
This salad is beautiful, and tasty to the point of being addictive. I add green peas at the end, for extra color.
Add dill - always a good complement to beets
I made this luscious, colorful salad for a large group and doubled the recipe nicely. I had one humongous beet that almost weighed two pounds. I wrapped the beet in foil with olive oil and roasted it on a grill for about an hour and 1/2. This could certainly be done ahead of time. I used red potatoes and steamed them in a pressure cooker for about 10 minutes. The salad was delicious the next day. This recipe is definitely a keeper.
I'm a Southerner reared on mayo-drenched potato salad, but I will never make that mess again. This is absolutely delicious. I almost subbed out the champagne vinegar when I had a tough time finding it, but it's worth the drive across town.
I stayed true to the recipe, and will not change anything next time I make it. And there will be a next time.
Where I am from in Moscow, this is called 'Vinegret'! It seems like every Russian has their recipe for it, just like with the Russian potato salad -- 'Olivier.' My babushka's recipe would not call for celery but instead include diced up pickles, which can also substitute the vinegar element in the recipe. Mayonnaise is the preferred dressing, usually mixed with some sour cream, but yogurt (or just oil - sunflower or olive for dairy-free version) is perfectly fine for something a bit healthier!
I have made this any number of times, varying amounts of each ingredient based on what I have on hand. I love using different colored beets. I tend to use more yogurt and less olive oil and it is just fine. I also add extra eggs sometimes to make it a meal. It is always wonderful. BTW: I steam little potatoes (different colors if you can) and eggs in the same pot for 12 minutes and they all turn out perfectly. Saves some time!
To roast large beets, it's best to cut them into smaller pieces, so that they cook more quickly. A large one left whole can take 45 minutes to an hour. Cut in chunks, they'll only take 25 to 30 minutes. I normally toss peeled, cut-up beets in a little grapeseed oil, put them on a baking sheet, & cover them with foil; I check at 25 minutes, & if they're still not quite done, give them 5-10 more.
Delicious. Added capers, green onion (instead of red) and a little parsley.
I recommend using all red beets for this, I tried it with different colored beets and it kind of changed the flavor. Also mayonaise is a good substitute instead of yogurt. And it it better to let it refridgerate over night, the flavor tastes much better
I used 3 'fat' spring onions (scallions) instead of red onion, and had 2 medium golden beets already roasted, so used them. I added the mustard/salt/vinegar to the chopped beets/onion/celery for 30 mins while I prepared the rest. I steamed the eggs for 10 mins with the potatoes to save stovetop space! Like another reader, I also added a couple of tbsps of peas to the mix for color . Instead of just yogurt, I used a mixture of creme fraiche and yogurt, and a little less olive oil. Yum!
I steamed the beets and potatoes at the same time; it took less than 30 minutes. Ice water plunge for about 5 minutes, drained, and then set in the fridge while I got all the other things ready. It was easy enough to peel the beets after they had cooled a bit. Very delicious, and made for an excellent cold breakfast the next day with the addition of a chopped hard boiled egg.
I boiled my beets because I didn't actually read the recipe until I was preparing the dressing and it still turned out great! I'm sure I missed out on some flavor from the roasting process, but it ended up being less cleanup. I'm in love with the dressing! so classic and simple *chefs kiss*
I wanted to lean in on the color, so I made this with blue potatoes. Pro tip (which I just discovered): if you boil/peel the potatoes a couple of days ahead of time, the color dramatically deepens. They were a midnight bluey-purple color. Spectacular! (And the dressing didn't turn the color muddy as happens if you make mashed potatoes with blue ones). PS The pink from the beets looked great with it as well.
It was tasty - I omitted the eggs (didn't have any) and therefore went easy with the dressing. Still good and got better the next day.
Not sure how you can claim 30 minutes for the recipe when roasting two large beets already takes more than an hour.
This was delicious. I'm not a fan of potato salads, especially the mayo based ones. So when I saw this with beets, after my family had been requesting potato salad, I had to give it a go. No regrets. It was amazing. I kept to the recipe, with the exception of adding frozen diced beets I put away last year and fried them at a high heat on a cast. I used small nugget potatoes added dill to the salad and some fresh garlic scapes. I used Greek yogurt and it worked fine. 5 stars.
This potato salad is a star! Everyone loved it. I think I did add peas and dill.
What a great recipe and alternate to just potato salad, which I happen to love. Used a shallot instead of onion and added fresh dill to the dressing. Wonderful mix of flavors and crunch! PS, I used rice vinegar because it’s what was in the cupboard. You can use a vinegar of your choice.
Don’t like the eggs
This was bland, even 24 hours later. I used additional salt and a lot of dill but that did little to perk it up.
Actually a great way to use up beets. Made changes to make this a main dish: added roasted cauliflower, toasted walnuts. Made a bit of extra dressing to accommodate. Could have used more potatoes.
Delicious, especially with the addition of some dill pickle relish. Loved it and will make it again.
Loved this flavor, loved this color. Slightly on the bland side which I don't think it needed to be though it is labeled as "Healthy." I would probably add a dash more salt and a squeeze of lemon or some capers in brine (as previously suggested) next time.
Loved this! The color is very vibrant. I served it with salmon, and the soft color didn't look so nice with the violent color of this salad. I know this is picky, but we eat first with our eyes!
It was your decision to serve it with the salmon. Maybe change what you serve it with?
To peel roasted beets neatly and easily dump them into a cold bowl of water in the sink, and when they're cool, peel them still while they're still in the water. The peels will slide right off and sink to the bottom and you can dump them into a strainer when you're done. Your hands and kitchen surfaces will be unstained! I recommend treating the hardboiled eggs and potatoes (as long as they are firm and not overcooked) like this too.
It sounds like the beets were raw. No directions to cook them.
Tamra says: "It sounds like the beets were raw. No directions to cook them." The ingredients clearly state "roasted".
Delish!
I love potato salad. I love beets. This looked like a slam dunk, but did not work for me at all. I found it bland and oddly textured between the beets and the potatoes. I didn’t even like the color. Waited until second day as recommended. Tried lifting it up with some capers, more seasoning, finally some tarragon. Ended up tossing the final third.
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