Rustic Beet and New Potato Salad
This vibrant Rustic Beet and New Potato Salad is a delightful twist on traditional potato salad. Featuring tender, tiny new potatoes mixed with the earthy sweetness of pickled beets, fresh herbs, and a tangy dressing, this salad is perfect for summertime gatherings or as a refreshing side dish any time of year. The colorful presentation and unique flavor combination make it a standout at any table, and it’s a great way to introduce something new to your potluck spread. Serve it chilled for a crisp, flavorful experience that will leave your guests asking for the recipe.
4
Servings
190
Calories
9
Ingredients
Ingredients
Tiny new potatoes
2 lbs (Do not peel, scrubbed clean)
Minced onions
2 tablespoons (Finely chopped)
Minced parsley
2 tablespoons (Finely chopped, fresh)
Pickled beets
1 (16 ounce) jar (Drained and diced)
Chopped chives
2 tablespoons (Finely chopped)
Wine vinegar
2 tablespoons (White or red, based on preference)
Salad oil
6 tablespoons (Use a neutral oil like canola or sunflower)
Salt
1 teaspoon (To taste)
Pepper
1/4 teaspoon (Freshly cracked, or to taste)
Instructions
1
In a large pot, add the tiny new potatoes and cover them with water. Bring to a boil over high heat, then reduce to medium heat.
2
Cook the potatoes for 20-25 minutes, or until they are just tender when pierced with a fork. Be careful not to overcook them.
3
Once cooked, drain the potatoes and allow them to cool slightly. Cut them into thick slices while they are still warm.
4
In a large salad bowl, combine the sliced potatoes, minced onions, and minced parsley. Gently toss to mix.
5
Layer the diced pickled beets and chopped chives over the potato mixture.
6
In a small bowl, whisk together the wine vinegar, salad oil, salt, and pepper until well combined.
7
Drizzle the dressing over the salad, being sure to coat the potatoes and beets evenly.
8
Cover the salad with plastic wrap or a lid and refrigerate for 2-3 hours, allowing the flavors to meld and enhance.
9
Serve chilled as a refreshing side dish that is sure to delight the palate.
Nutrition Information
14g
Fat
16g
Carbs
2g
Protein
2.5g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Beet and New Potato Salad?
It is a vibrant salad featuring tender new potatoes, earthy pickled beets, fresh herbs, and a tangy vinegar-based dressing.
What type of potatoes are best for this recipe?
Tiny new potatoes are recommended because of their tender texture and thin skins.
Do I need to peel the new potatoes?
No, the recipe suggests leaving the potatoes unpeeled; just scrub them clean before cooking.
How long should I boil the potatoes?
Boil the potatoes for 20-25 minutes or until they are just tender when pierced with a fork.
How do I avoid overcooking the potatoes?
Check them frequently after the 20-minute mark to ensure they remain firm enough to slice without falling apart.
Should I slice the potatoes while they are cold?
No, it is best to slice the potatoes into thick slices while they are still warm so they absorb the flavors better.
What kind of beets does this recipe call for?
The recipe specifically uses one 16-ounce jar of pickled beets, drained and diced.
Can I use fresh beets instead of pickled ones?
While the recipe calls for pickled beets for their tangy sweetness, you could use roasted fresh beets, though the flavor profile will change.
What are the main herbs used in this salad?
The salad features fresh minced parsley and chopped chives for a bright, herbal flavor.
How is the dressing for the salad made?
The dressing is a simple whisked mixture of wine vinegar, salad oil, salt, and pepper.
What kind of vinegar is recommended?
You can use either white or red wine vinegar based on your personal preference.
What type of oil should I use?
A neutral salad oil such as canola or sunflower oil is recommended.
Is the Rustic Beet and New Potato Salad vegetarian?
Yes, this recipe is vegetarian-friendly.
Is this potato salad gluten-free?
Yes, the ingredients listed are naturally gluten-free.
How many servings does this recipe yield?
This recipe makes approximately 4 servings.
How many calories are in one serving?
Each serving contains approximately 190 calories.
What is the fat content per serving?
There are 14 grams of fat per serving.
How much fiber is in this salad?
Each serving provides about 2.5 grams of fiber.
Does this recipe contain much sugar?
There are only 2 grams of sugar per serving, primarily from the beets.
How long should the salad be refrigerated before serving?
It should be refrigerated for 2-3 hours to allow the flavors to meld together.
Should this salad be served warm or cold?
This salad is designed to be served chilled for a crisp and refreshing experience.
How should I prepare the onions?
The onions should be finely minced before being tossed with the potatoes.
Can I make this dish ahead of time for a potluck?
Yes, its refrigeration requirement makes it an excellent make-ahead dish for gatherings.
What is the protein content of this salad?
There are 2 grams of protein per serving.
How many carbohydrates are in a serving?
There are 16 grams of carbohydrates per serving.
What is the best way to layer the salad?
Combine potatoes, onions, and parsley first, then layer the diced beets and chives on top before adding dressing.
Can I add extra seasoning?
Yes, you can adjust the salt and freshly cracked pepper to your personal taste.
What makes this salad 'rustic'?
The use of skin-on new potatoes and thick slices gives it a hearty, homemade, rustic appearance.
Is there a specific way to dice the beets?
The pickled beets should be drained well and then diced into small, bite-sized pieces.
How many ingredients are required in total?
There are 9 ingredients required for this recipe, including seasonings.