Beet potato salad
Beets and potatoes are an amazing combination plus who doesn't love pink potato salad!
Course: Salad, Side Dish
Cuisine: Vegetarian
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Place potatoes and beets in a large pot, mostly covered in water and cover. Let boil until a knife can easily cut through, about 30-40 minutes. Drain the beets and potatoes from all liquid.
  2. While the pot is boiling, prepare a medium sized serving bowl with the honey, mustard, white wine vinegar, olive oil and salt. Whisk together with a fork and then add the beets and potatoes.
  3. Using a potato masher or a wooden spoon, mash until desired consistency. Mix well and serve.
Notes & Tips:

This is a great alternative to regular potato salad and goes incredibly with chopped smoked turkey and fresh herbs like parsley, dill, cilantro and mint!