Mohamed Shili This delicious Julia Child beet and potato salad is creamy, vibrant, and full of flavor. The combination of tender root vegetables, crisp red onion, and a tangy Dijon dressing makes it perfect for any occasion. Serve it chilled for the best taste!
Ingredients Needed
Salad
- 450g (1 lb) red potatoes (about 4-5 medium)
- 3 medium beets
- 3 large carrots
- ½ red onion, finely diced
- 150g (1 cup) frozen peas
Dressing
- 120ml (½ cup) mayonnaise
- 1 tbsp Dijon mustard
- 2-3 tbsp lemon juice
- 1 tsp paprika
- 1½ tsp pink sea salt
- ½ tsp black pepper
How To Make Beet Potato Salad
- Cook the Vegetables: Peel the carrots, beets, and potatoes. Cut carrots into thirds and slice beets and potatoes in half lengthwise. Place them in a large pot, cover with water, and bring to a boil over high heat. Boil for 10-12 minutes, or until fork-tender.
- Cool and Dice: Drain and let the vegetables cool until they are easy to handle. Dice them into small cubes and place them in a large mixing bowl. Add the frozen peas and diced red onion.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, paprika, salt, and black pepper until smooth and creamy.
- Assemble the Salad: Pour the dressing over the diced vegetables and toss well to coat evenly. Cover and refrigerate for at least 1-2 hours before serving. This salad is best enjoyed cold.
Recipe Tips
- Uniform Cutting: Cut all vegetables into similar-sized pieces to ensure even cooking and a consistent texture throughout the salad.
- Proper Seasoning: Taste and adjust the seasoning after mixing the salad to achieve the desired flavor balance.
- Chilling Time: Allow the salad to chill in the refrigerator for at least 1-2 hours before serving to let the flavors meld together.
- Fresh Herbs: Incorporate fresh herbs like dill or parsley to enhance the salad’s freshness and add a burst of flavor.
- Quality Ingredients: Use fresh, high-quality vegetables and mayonnaise for the best taste and texture.
How To Store & Reheat Leftovers
Transfer leftover beet and potato salad to an airtight container and refrigerate. Consume within 3 days for optimal freshness.
Nutrition Fact
Serving Size: 1 cup
- Calories: 176
- Total Fat: 5.9g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 353mg
- Potassium: 471mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4.7g
- Sugars: 7.1g
- Protein: 3.5g
More Julia Child Recipes:
Julia Child Beet Potato Salad
Description
This delicious Julia Child beet and potato salad is creamy, vibrant, and full of flavor. The combination of tender root vegetables, crisp red onion, and a tangy Dijon dressing makes it perfect for any occasion. Serve it chilled for the best taste!
Ingredients
Salad
Dressing
Instructions
- Cook the Vegetables: Peel the carrots, beets, and potatoes. Cut carrots into thirds and slice beets and potatoes in half lengthwise. Place them in a large pot, cover with water, and bring to a boil over high heat. Boil for 10-12 minutes, or until fork-tender.
- Cool and Dice: Drain and let the vegetables cool until they are easy to handle. Dice them into small cubes and place them in a large mixing bowl. Add the frozen peas and diced red onion.
- Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, paprika, salt, and black pepper until smooth and creamy.
- Assemble the Salad: Pour the dressing over the diced vegetables and toss well to coat evenly. Cover and refrigerate for at least 1-2 hours before serving. This salad is best enjoyed cold.
Notes
- Uniform Cutting: Cut all vegetables into similar-sized pieces to ensure even cooking and a consistent texture throughout the salad.
- Proper Seasoning: Taste and adjust the seasoning after mixing the salad to achieve the desired flavor balance.
- Chilling Time: Allow the salad to chill in the refrigerator for at least 1-2 hours before serving to let the flavors meld together.
- Fresh Herbs: Incorporate fresh herbs like dill or parsley to enhance the salad’s freshness and add a burst of flavor.
- Quality Ingredients: Use fresh, high-quality vegetables and mayonnaise for the best taste and texture.
Julia Child Beet Potato Salad
