Recipe by Linda V.
"My Salvadoran sister-in-law's beet, potato, and egg salad."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
potatoes, peeled and cubed
mayonnaise, or to taste
The beets and pink color conjured great interest during our lunch, but once everyone tried it, they loved it (even my 5 year-old)! I used 2 pounds of potatoes, 3 beets, 4 eggs, safflower mayo, and a bit of chipotle seasoning. It made enough for about 8 people, and was very delicious.
I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the recipe. The taste and texture will suffer if you use canned, and don't even attempt it with pickled beets or sweetened (Harvard) beets. If you're looking for a variation on ordinary potato salad, give this a try. You won't regret it.
A taste of home for my Colombian husband, whose country has a variation on this dish.
This is simply wonderful. The combination of four simple ingredients couldn't be better. The crunch of the beets, followed up with their earthy taste is the perfect complement to the potatoes and eggs. Once you stir in the mayonnaise, the pink hue makes it even more interesting. Season to your own taste. This recipe is great without any changes
Yum, will make again. I had some beets to use up. I made with Vegennaise and it was quite tasty.
I eliminated the potato to make a beet and egg salad and really loved it. It's great when the beets take center-stage; they're so tasty! Also, I used plain Greek yogurt in lieu of the mayo to add protein and make it healthier in general. Pretty color, of course, too! I used to eat this in Argentina all the time. Thanks!
I make this with chopped onions and pickles! Love!!
Thank you... Thanks for the recipe. I'm Nicaraguan and this is very close to what I remember...
I don't have fresh beets at the moment, so will try a can substitution.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 244
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a classic potato salad with eggs, sweet pickles, and mayo.
Watch how to make this traditional Ukrainian beet salad.
Japanese-inspired chilled noodle and vegetable salad.