This creamy beet and potato salad combines cooked beets, potatoes, and tart dill pickles bound in a mayo-based dressing. It's a traditional Eastern European side dish that tastes better after chilling and works as a make-ahead catering staple.
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In a large mixing bowl, combine the diced cooked beets, potatoes, and pickles.
Add the mayonnaise to the bowl.
Mix with a large spoon until all ingredients are thoroughly combined and coated in mayonnaise.
Transfer the salad to a serving bowl.
Refrigerate in an airtight container for up to 4 days. Stir before serving as dressing may separate.
Yes, this salad improves after chilling for a few hours or overnight. The flavors meld and it's ideal for catering and potlucks.
Cook beets unpeeled to retain color and nutrients, then slip the skin off under running water after cooling.
Waxy potatoes like red or Yukon Gold hold their shape better than starchy varieties when diced and mixed.
Yes, sour cream or a sour cream and mayo blend creates a tangier version that's also authentic to some regional variations.
Refrigerate in an airtight container for up to 4 days. The dressing may separate slightly; stir before serving.
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