Beetroot and Potato Salad

    2 hours 15 min

    This is a superb warm salad, which goes well with chicken and other meats. Beetroot is tossed with red potatoes and carrots in a mustard mayonnaise. Serve as a side dish.

    48 people made this

    Serves: 4 

    • 4 medium beetroots
    • 2 large red potatoes
    • 4 carrots
    • 2 tablespoons mayonnaise or to taste
    • 1 tablespoon English mustard or to taste

    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. Fill a large pot with water and add beetroots. Bring to the boil over medium-high heat and cook for about 30 minutes. Add potatoes to the water and continue to cook for another 30 minutes. Add carrots and continue boiling until everything is soft, about 15 minutes. Drain and let the vegetables cool until cool enough to handle.
    2. Cut vegetables into cubes and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

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    Reviews in English (36)


    In Peru, they usually don't put mustard. Usually it's either with just the mayonnaise, or with lime juice & salt. It's called "Ensalada Rusa" which translates to "russian salad". Usually the people there add other vegetables to this salad, such as cut-up string beans(boiled), and peas or corn.  -  18 Feb 2009  (Review from Allrecipes US | Canada)


    Nice - like a fancy potato salad - goes well with burgers or chicken. I washed, peeled and chunked the pieces ahead of time lowering the cooking time a little bit (15 min for beets, add potatoes 10 min, add carrots 10 min). Made a nice salad plus I saved the broth for veggie soup.  -  08 Aug 2006  (Review from Allrecipes US | Canada)


    This was fantastic! I've made it a few times & love adding chopped hard boiled egg & celery.  -  25 Aug 2005  (Review from Allrecipes US | Canada)