- 4 medium beets, leaves and stems removed, roots rinsed and wrapped individually in heavy duty foil
- 2 pounds red bliss or new potatoes (about 6 medium or 18 new)
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt or ½ teaspoon table salt
- ½ teaspoon ground black pepper
- 2 to 3 scallions, sliced thin (about ½ cup)
- ½ cup frozen green peas, thawed
- ½ cup, plus 1 tablespoon mayonnaise
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Set beets in a small pan; roast until just tender about 1 hour. Let beets cool and then remove foil and skins (they slip off easily). Cut into medium dice and set aside.
- Meanwhile, place potatoes in a 4 to 6 quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance, 25 to 30 minutes for medium potatoes and 15 to 20 minutes for new potatoes. Cool potatoes slightly, then cut them with a serrated knife, layering them in a medium bowl and lightly sprinkling with the 2 tablespoons vinegar and salt and pepper as you go.
- Mix in scallions, peas, and mayonnaise; toss to coat. Lightly fold in beets. Serve or refrigerate until ready to serve.
Looks good! I am glad the potluck was a hit. I loved reading all the tweets. So sad I wasn’t there:(
Jenny Flake says
So wish we could have met up last weekend, it was such a whirlwind, I’m sure for you too 🙂
Great looking salad 🙂
Cookin' Canuck says
This is so pretty! What an unusual potato salad – definitely going on my list to try.
Fuji Mama says
This is so intriguing! I love the idea of adding the beets.
Jen @ How To: Simplify says
This potato salad is gorgeous! I love that it has beets in it. What an awesome flavor combo!
I had the priviledge of trying Haitian potato salad from a family friend a few weeks ago at a potluck. I put in a special request and this weekend received this wonderful dish. You will all thoroughly enjoy this! The beets add a flavor and contrast that is almost intoxicating! Wonderful!
Yum! I used your recipe for inspiration and added some chopped pickles, red onion, and parsley too. Such a good side! Thanks 🙂