Turn up the beet in your potato salad this summer for all your cookouts.
While I love tried and true recipes, they are also my favorites to adapt because I know they have withstood the test of time and as such will likely survive an ingredient change or two. Many recipes that are go-tos in a household have been passed down, and that definitely holds true for me as well with many recipes from my parents or grandmother. My dad’s potato salad is one of those things that I will always claim in superior to all other potato salads. Although I admit I used to demand he make it without the onion and green bell pepper because I couldn’t handle the crunchy texture in a otherwise creamy food. While texture does still get me sometimes (mushrooms), thankfully I outgrew many of my childhood food aversions and make it according to his recipe when I prepare it myself.
But one day I got the idea of making it fun colored with the simple addition of beets! I substituted the green bell pepper for beets, used a red onion instead of a yellow onion, and white balsamic instead of regular white vinegar but everything else is the same! I reserved a little of the canned beet juice to add tot he potato salad at the end in order to enhance it’s color but that’s totally up to you. With the pink color, it resembles my mom’s investment salad that I recently shared and thought it would be a funny prank to serve them both on the same table. I’ll tuck that one away for April 1.
The occasion for which I made this potato salad was for our first dinner hosted at our new home to thank those that helped us move. To my dismay one person said they didn’t like beets, but after saying they would still try it ended up demanding the recipe for it! So if you too are not usually a fan, give beets a chance and make this potato salad. Perfect side for all the backyard grilling in our future this summer. What are you other favorite summer sides? I love a simple grilled corn on the cob (with the husks still on).
Three years ago: Blueberry Coconut Mojitos
Four years ago: Sourdough Demi Baguettes
Five years ago: Strawberry-Rhubarb Granola Crumble
Six years ago: Grizz-Pops
Eight years ago: Pomegranate-Goat Cheese Ball
BEET POTATO SALAD
6 medium red potatoes (about 1 lb.)
1 (15 oz.) can beets, liquid reserved and chopped
1 small red onion, chopped
4 green onions, chopped
7 oz. mayonnaise
4 oz. sour cream (or plain Greek yogurt)
1/4 cup extra virgin olive oil
2-1/2 Tbsp sugar
2-1/2 Tbsp pickle relish
2 Tbsp white balsamic vinegar
1/2 tsp salt
- In a large pot, place the whole potatoes and eggs and cover with water. Bring to a boil and cook until toothpick will easily go through the potatoes. Drain and allow to cool until able to handle. Peel potatoes and eggs, then chop (reserve one egg, sliced for garnish).
- Place potatoes, beets, eggs, and remaining ingredients into a large bowl and stir gently until thoroughly combined. Add a little of the reserved beet liquid if desired for color/consistency.
- Place in serving bowl, smooth out, and top with egg slices. Cover and refrigerate until ready to serve.
Source: Adapted from my Dad’s Creamy Potato Salad.