Creamy Potato Beet Salad

This creamy potato beet salad has been a refreshing favorite at my family gatherings every spring and summer. It combines tender boiled potatoes with roasted beets, all gently coated in a tangy vinaigrette made from olive oil, balsamic vinegar, and Dijon mustard. The salad balances creamy texture with earthy and bright flavors, making it a perfect side for warm-weather meals or a light main course. It’s colorful, easy to prepare, and beautifully versatile enough to suit any occasion from casual picnics to elegant dinners.

I first tried this combination of potatoes and beets after a trip to a local farm stand and there was no turning back. Now it always gets polished off before anything else at my table especially when I add that creamy feta.

Ingredients

• Potatoes: You want waxy potatoes like Yukon golds or red potatoes since they hold their shape and have a creamy bite
• Beets: Choose small to medium beets that feel heavy for their size for the sweetest flavor
• Olive oil: Go for extra virgin because it truly carries the dressing
• Balsamic vinegar: Adds tangy depth to tie the earthy flavors together look for one labeled aged for best sweetness
• Dijon mustard: This gives your dressing a little punch and holds the vinaigrette together
• Salt and pepper: Always taste as you go with seasoning
• Fresh arugula or spinach: Optional but excellent for freshness and a little peppery flavor in each bite Choose bright green leaves with no wilting
• Feta cheese: Optional but it adds a salty creamy finish Choose a block of feta packed in brine for best results

Instructions

Boil the Potatoes:

Place the diced potatoes in a large pot of salted cold water. Bring to a gentle boil and cook until forktender about fifteen to twenty minutes. Drain them well and let cool completely to prevent them from falling apart.

Roast and Cube the Beets:

You want to roast the beets ahead of time. Wrap each beet tightly in foil and bake at four hundred degrees for about forty minutes until easily pierced with a knife. Once cool peel them by rubbing the skins off under running water then dice into small cubes for a hearty tossed salad.

Make the Vinaigrette:

In a large mixing bowl whisk together the olive oil balsamic vinegar Dijon mustard salt and pepper. Whisk until you get a thick glossy dressing that hugs the back of a spoon.

Combine and Toss:

Add the cool potatoes and diced beets to the dressing. Gently fold everything together with a big spatula to coat every piece without mashing the potatoes or staining everything beet pink.

Serve and Garnish:

Spoon the salad over a bed of fresh arugula or spinach if using. Sprinkle crumbled feta cheese on top for a creamy bite and serve chilled or at room temperature.

My favorite part of this salad is the sweet earthiness of beet combined with tangy feta. It reminds me of summers spent cooking beside my grandmother who always insisted that salads were about balance and color and this recipe proves her right every time.

Storage Tips

If you plan to prepare ahead store the dressing separately and toss with the potatoes and beets just before serving. The salad lasts about two to three days in the fridge and is best eaten fresh as the beets will deepen in color and flavor over time.

Ingredient Substitutions

You can swap out Yukon golds for small red potatoes or even baby new potatoes. Roasted sweet potatoes are another lovely twist. For a dairy free or vegan version skip the feta or substitute with a plant based cheese. Try using red wine vinegar for a lighter vinaigrette if balsamic is not available.

Serving Suggestions

This salad pairs beautifully next to grilled fish or chicken. Add a handful of toasted walnuts or fresh dill for extra crunch and aroma. Serve it with a crusty baguette to soak up any leftover dressing.

This creamy potato beet salad is vibrant and versatile, making it perfect for picnics weeknight dinners or entertaining. It showcases bright color and balanced flavors that please a crowd.

Common Recipe Questions

→ What is the best way to cook the potatoes?

Boiling diced potatoes in salted water until tender ensures a soft texture that pairs well with roasted beets.

→ How should the beets be prepared for this salad?

Roasting the beets before dicing enhances their natural sweetness and adds a rich, earthy flavor.

→ Can I substitute any ingredients for dietary preferences?

For a vegan option, omit the feta cheese and adjust seasoning as desired.

→ What type of greens work well as a base?

Fresh arugula or spinach provide a peppery or mild leafy base that complements the salad’s flavors.

→ How is the dressing made for this salad?

The dressing blends olive oil, balsamic vinegar, Dijon mustard, salt, and pepper, creating a balanced tangy finish.