Potato and Beet Salad

"Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:


  • Dressing

  • 13 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
  • 1 teaspoon salt
  • 12 - 1 teaspoon pepper
  • 12 teaspoon fresh horseradish
  • 2 tablespoons fresh parsley
  • 1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
  • Salad

  • 5 lbs new potatoes, boiled, peeled and cubed
  • 1 (15 ounce) jar pickled beets, drained and diced
  • 1 red onion, diced fine
  • 1 small green pepper, diced fine
  • 1 stalk celery, diced fine
  • 6 eggs, boiled and diced
  • Garnish

  • 1 hard-boiled egg, sliced
  • paprika (smoked is really good)


  • Mix all salad dressing ingredients in a large bowl.
  • Toss remaining ingredients into the large bowl with dressing, toss to coat.
  • Chill for at least 1 hour overnight is best.
  • Top with sliced egg and sprinkle paprika.

Questions & Replies

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  1. flyingsolo5839
    I was apprehensive about making this salad, but now it's the only potato salad I'll ever make! Guests can't get over how delicious it is!
  2. Darkhunter
    OK, I ate tooooo much of this delicious salad. I love pickled eggs in beet juice, so this was just a step further up the scale. Mine doesn't look as pretty as yours, Rita, but who cares????? It went so fast, I only had a small amount to save for lunch tomorrow! Thnx for posting this recipe, Rita. Made for French Country Kitchen Herb of the Month recipe tag game. Paprika!
  3. Rainbow - Chef 5368
    I'm glad there is a picture there because I recognized having seen this before, a lonnggg time ago! and now,, haha! this will be the next thing I bring to our Polish church gathering! Won't they be surprised that I learned how to make it!
  4. Chef Dudo
    Love beets, love poatosalad, the combination of the two, GREAT! Even Hubby (who does NOT like beets)enjoyed this and even asked for more. Made it just as stated and would perhaps add just a bit more horseradish next time. But that is just a personal preference. We had it once with baked chicken, once with grilled fish and I have enjoyed it several days at work for lunch. Now it's gone, have to make some more. Thanks for posting.
  5. GaylaV
    It is not the season for potato salad but it intrigued me. The dressing is a bit too vinegary for us but it really is a very nice salad. Next time I will add a bit of sugar to the dressing to offset the vinegar a bit. I love the pink colour, it is so different from anything else. Thank you for this very different and tasty recipe. Update: Oh my gosh! It is only about 6 hours from posting my review and I have just been into the left over salad. There is no need to add sugar!! After sitting for a few hours the sweetness of the beets mixes with the vinegar and the taste is amazing. The only thing I would say to do differently would be to let it sit for a few hours rather than just one. Yum!



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