5.0 from 3 votes
Beet and Potato Salad with Dill Dressing
This Beet and Potato Salad with Dill Dressing is a perfect winter salad, but, honestly, it is wonderful any time of the year. Reminiscent of a good standard potato salad, you and your guests will find comfort and joy in this glorious and beautiful salad. The salad can be made up to 24 hours in advance.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 people
Calories: 75 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 4 small red beets about ½ lb total weight
- 1 lb small yellow potatoes Yukon gold or pearl work perfectly
For the Dill Dressing
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon prepared horseradish sauce creamy-style
- 2 tablespoon fresh dill chopped, plus extra for garnish
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F.
- Trim off leafy beet tops and wrap the beets in foil and place on a baking sheet.
- Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
- Remove the beets from the oven and let them cool in the foil.
- Unwrap the foil and then peel the beets and then cut into bite-sized cubes.
- Meanwhile, place the potatoes in a pot with salted water, covering them by about 1 inch.
- Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain and set aside. Once cool enough to handle, peel them, if desired. If necessary, you may need to cube the larger potatoes.
- In a serving bowl, stir together the sour cream, mayonnaise, horseradish, 2 tablespoon dill, 1 teaspoon salt, and ½ teaspoon pepper.
- Fold the beets and potatoes into the dill dressing.
- Cover and refrigerate for at least 20 minutes or up to 24 hours. When ready to serve, garnish will fresh chopped dill.
Cup of Yum
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- The salad can be made 4 to 6 hours in advance.
- Leftovers will keep covered in the fridge for up to 5 days.
Nutrition Information
Calories
75kcal
(4%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
12mg
(4%)
Sodium
60mg
(3%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
148IU
(3%)
Vitamin C
3mg
(3%)
Calcium
28mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 75
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 12mg | 4% |
| Sodium | 60mg | 3% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.