Dominican Beet Potato Salad

Remember that beet potato salad I said I made with the beets from the Farmer’s Market? Well, today’s the day I finally share the recipe!

It’s National Potato Day!

This potato salad recipe comes from one of my dad’s aunts. It’s one of those family recipes that doesn’t actually have measurements – and the ingredient values I did have were huge! I went with the flow and did my best at recreating this Dominican side dish. I used Yukon gold potatoes instead of Russet because that’s what I had, and instead of canned beets I used a fresh one from the Farmer’s Market. I will say, I added way too much onion so I’ve adjusted for that in the ingredients, I would still suggest adding it sparingly and to taste. There was a note on the “recipe” to gently mash the salad after it’s all mixed so that there’s a creamy texture but still with chunks of potato. Because I didn’t peel the potatoes this didn’t quite work, but I enjoyed it without the extra “mash” texture.

I don’t remember caring for these potatoes when I was a kid – but I definitely remember them! How does one forget pink potatoes!? My little man though greatly enjoyed it. Check out this video I posted to Instagram of him humming while he ate. 🙂

Tia’s Beet Potato Salad

Ingredients:

  • 1 small beet
  • 5 Yukon gold potatoes
  • 1 hard boiled egg, diced
  • 1/4 C mayonnaise
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp apple cider vinegar
  • 2 tsp grated onion (or less, to taste)

Steps:

  1. Peel beet and cut into quarters. Place in a small saucepan and cover with water, salt. Bring to a gentle boil and cook until tender, about 10 minutes. Drain and let cool. Finely dice the beets.
  2. Cut potatoes into quarters. Place in a saucepan and cover with water, salt. Bring to a gentle boil and cook until tender, about 5 minutes. Drain and let cool. Cut potatoes into bite sized chunks – remove skins if desired.
  3. In a large bowl whisk together mayo, olive oil, and vinegar. Add potatoes and hard boiled egg. Season to taste with S+P.
  4. Grate the onion over the bowl so as to collect the juices. Add the beets and mix until pink. Season to taste again with S+P. Note: If the onion taste is too strong, add more mayo.

Dominican Beet Potato Salad | Sew You Think You Can Cook

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