Creamy Potato Beet Salad

This creamy potato beet salad brings together tender boiled potatoes with sweet roasted beets, all coated in a tangy vinaigrette that gives it a luscious texture and vibrant flavor. It’s a refreshing side that shines whether served chilled on fresh arugula or spinach, making for an inviting dish at spring and summer gatherings or a cozy weekday meal. The salad is simple yet elegant, highlighting natural ingredients with just a few easy steps.

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: Choose waxy potatoes like Yukon golds or red potatoes for their creamy texture and ability to hold shape during cooking
• Beets: Select small to medium beets that feel heavy for their size as they tend to be sweeter and more flavorful
• Olive oil: Pick extra virgin olive oil because it really carries the dressing and adds richness
• Balsamic vinegar: Look for aged balsamic vinegar to add a tangy depth and hint of sweetness that complements the earthiness of the beets
• Dijon mustard: Gives the dressing a bright punch and helps emulsify the vinaigrette
• Salt and pepper: Essential for seasoning adjust to taste throughout the process
• Fresh arugula or spinach: Optional but adds fresh greens and a peppery or mild bite that balances the salad
• Feta cheese: Optional but highly recommended for a creamy salty contrast Choose a block packed in brine for best flavor and texture

Instructions

Boil the Potatoes:

Place the diced potatoes in a large pot of salted cold water. Bring the water to a gentle boil and cook until the potatoes are fork-tender, about fifteen to twenty minutes. Drain them thoroughly and let them cool completely to avoid breaking apart in the salad.

Roast and Cube the Beets:

Preheat your oven to four hundred degrees Fahrenheit. Wrap each beet tightly in aluminum foil and roast for around forty minutes, or until a knife easily pierces them. When cooled, peel the beets by rubbing off the skins under running water. Dice them into small cubes for a hearty texture.

Make the Vinaigrette:

In a large mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk continuously until the dressing becomes thick, glossy, and coats the back of a spoon nicely.

Combine and Toss:

Add the cooled potatoes and diced beets to the bowl with the vinaigrette. Gently fold everything together using a large spatula. Take care to coat each piece without mashing the potatoes or staining everything beet pink.

Serve and Garnish:

Arrange a bed of fresh arugula or spinach on your serving plate if using. Spoon the salad over the greens and sprinkle crumbled feta on top. Serve chilled or at room temperature for best flavor.

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. This recipe proves her right every time.

Storage Tips

If you want to prepare ahead, keep the dressing separate and toss it with the potatoes and beets just before serving. Store the salad in an airtight container in the fridge where it will last two to—three days. Over time, the beets will deepen in color and flavor, making the salad even more intense.

Ingredient Substitutions

You can swap Yukon gold potatoes for small red potatoes or baby new potatoes if preferred. Roasted sweet potatoes also make a lovely variation adding a more caramelized sweetness. For a dairy-free or vegan option, skip the feta or replace it with a plant-based cheese. If balsamic vinegar is not available, red wine vinegar offers a lighter but still tangy alternative.

Serving Suggestions

This salad pairs beautifully alongside grilled fish or chicken dishes. For extra texture and aroma, add toasted walnuts or fresh dill. Serving it with a crusty baguette helps soak up any leftover vinaigrette and rounds out the meal.

This creamy potato beet salad is an easy make—ahead side that brightens any meal. It’s best served chilled or at room temperature with a sprinkle of feta for contrast.

FAQs About This Recipe

→ What is the best way to cook the potatoes?

Boiling diced potatoes in salted water until fork-tender ensures they remain creamy yet hold shape, complementing the roasted beets.

→ How should the beets be prepared for this salad?

Roasting the beets wrapped in foil concentrates their sweetness and earthy flavor, followed by peeling and dicing into cubes.

→ Can I substitute any ingredients for dietary preferences?

To keep it plant-based, simply omit the feta cheese and adjust seasoning as preferred without compromising flavor.

→ What type of greens work well as a base?

Fresh arugula offers a peppery bite, while spinach provides a milder, tender leafy foundation to enhance the salad's flavors.

→ How is the dressing made for this salad?

The dressing combines olive oil, aged balsamic vinegar, Dijon mustard, salt, and pepper, whisked to a glossy, tangy finish that coats the vegetables.