Chicken beetroot and potato salad

    (11)
    1 hour 40 min

    This is a Venezuelan dish. It's has the perfect combination of chicken, potatoes, eggs, beetroots and carrots. Play around with the seasonings according to your own taste.


    11 people made this

    Ingredients
    Serves: 12 

    • 6 large baking potatoes, peeled and cubed
    • 4 carrots, diced
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 425g cooked chicken, diced
    • 6 hard-boiled eggs, peeled and chopped
    • 2 dill pickled cucumbers, chopped
    • 2 tablespoons dill pickle brine
    • 500ml mayonnaise
    • salt and pepper to taste
    • 170g cooked beetroot, diced

    Method
    Prep:25min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to the boil and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
    2. Heat the olive oil in a large frying pan over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
    3. In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise.
    4. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beetroot last. Refrigerate for at least 1 hour to blend flavours before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (7)

    by
    37

    This is a wonderful salad. I made a 1/2 recipe for the first try and restrained myself from adding anything to it (dill weed, celery, peas...). All of the flavors, textures, and colors worked beautifully together. You may be tempted to add to it - but, for the first batch, don't. There are many ingredients that would lend themselves nicely, but this is a 5-star salad on its own. Thanks, Laurie!  -  16 Feb 2008  (Review from Allrecipes US | Canada)

    by
    23

    I personally would not cook the potatoes and carrots together, because they may cook at a different rate. I would also cook them whole (potatoes with skins on), then peel/cube/dice when they are cold, but that's just how I like to do it. To prepare the beets: cook a whole, unpeeled large beet (or a couple small) in water until it is tender when pierced with a fork. Drain, rinse in cold water, and peel it when cold.  -  15 Feb 2008  (Review from Allrecipes US | Canada)

    by
    13

    I was looking all over the web for this recipe since I grew up in Venezuela... I finally found it here! The funny thing is, I have an account here and didn't come up when I looked up beets and hard-boiled eggs. Oh well, I's so happy you have it! It tastes just like what I grew up with, I only omitted the pickles and pickle juice and added a little vinegar instead. I had never heard of pickles until I came here so I am SURE my mom didn't used to put them in there. Thanks so much!!! (PS I still remember my kindergarten class making me bring 2 hard-boiled eggs so we could make this together <3)  -  29 Mar 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate