Rating: 4.74 stars
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My Salvadoran sister-in-law's beet, potato, and egg salad.

Recipe Summary test

prep:
20 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.

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  • Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.

  • Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.

  • Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Nutrition Facts

459 calories; protein 11.8g; carbohydrates 44.3g; fat 27.1g; cholesterol 196.4mg; sodium 868.3mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
06/20/2011
The beets and pink color conjured great interest during our lunch but once everyone tried it they loved it (even my 5 year-old)! I used 2 pounds of potatoes 3 beets 4 eggs safflower mayo and a bit of chipotle seasoning. It made enough for about 8 people and was very delicious. Read More
(61)

Most helpful critical review

Rating: 3 stars
10/26/2015
I add 1 cup peas 1 cup diced carrots and 1 cup green beans to it. I have tried it a few times with sliced avocado. Read More
19 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2011
The beets and pink color conjured great interest during our lunch but once everyone tried it they loved it (even my 5 year-old)! I used 2 pounds of potatoes 3 beets 4 eggs safflower mayo and a bit of chipotle seasoning. It made enough for about 8 people and was very delicious. Read More
(61)
Rating: 5 stars
07/18/2012
I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the recipe. The taste and texture will suffer if you use canned and don't even attempt it with pickled beets or sweetened (Harvard) beets. If you're looking for a variation on ordinary potato salad give this a try. You won't regret it. Read More
(21)
Rating: 4 stars
10/19/2012
A taste of home for my Colombian husband, whose country has a variation on this dish. Read More
(10)
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Rating: 5 stars
08/09/2012
This is simply wonderful. The combination of four simple ingredients couldn't be better. The crunch of the beets followed up with their earthy taste is the perfect complement to the potatoes and eggs. Once you stir in the mayonnaise the pink hue makes it even more interesting. Season to your own taste. This recipe is great without any changes Read More
(4)
Rating: 5 stars
07/15/2012
Yum will make again. I had some beets to use up. I made with Vegennaise and it was quite tasty. Read More
(1)
Rating: 5 stars
08/16/2014
I eliminated the potato to make a beet and egg salad and really loved it. It's great when the beets take center-stage; they're so tasty! Also I used plain Greek yogurt in lieu of the mayo to add protein and make it healthier in general. Pretty color of course too! I used to eat this in Argentina all the time. Thanks! Read More
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Rating: 5 stars
10/19/2015
Loved it and so did my guests! I used a little less mayo and added some steamed chopped carrots. Looking forward to making it again for the holidays. Read More
Rating: 5 stars
12/24/2017
This comes out just as I remember my mom and grandmother making it. I add 1 lb frozen peas and vinegar to taste. Read More
Rating: 5 stars
08/10/2014
I make this with chopped onions and pickles! Love!! Read More
Rating: 3 stars
10/26/2015
I add 1 cup peas 1 cup diced carrots and 1 cup green beans to it. I have tried it a few times with sliced avocado. Read More