Red Salad Recipe
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Red Salad

By: eLi 
"If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (31)

Prep Time:
15 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 medium beets
  • 2 large red potatoes
  • 4 carrots
  • 2 tablespoons mayonnaise, or to taste
  • 1 tablespoon prepared yellow mustard, or to taste

Directions

  1. Fill a large pot with water, and add beets. Bring to a 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 230 | Total Fat: 3g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 8, 2006 by Jessaboo   view full review
Nice - like a fancy potato salad - goes well with burgers or chicken. I washed, peeled and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 19, 2009 by Ashley   view full review
In Peru, they usually don't put mustard. Usually it's either with just the mayonnaise, or with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 25, 2005 by DELIRIOUS   view full review
This was fantastic! I've made it a few times & love adding chopped hard boiled egg & celery.
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 5, 2007 by nc   view full review
A good combination, but a little bland for my taste. I added some chopped chives; also needed...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Feb. 2, 2005 by librarylady   view full review
I, too, had only had the salad bar version of beets. This was great! I used a sweet potato...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 23, 2010 by Melanie   view full review
As with other reviewers, I chopped up the veggies before cooking them. In order to "sell" my...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Aug. 21, 2007 by Craig   view full review
I definitely recommend cutting up the veggies before cooking, as other reviewers suggested.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Mar. 9, 2006 by VICKYTOM   view full review
I was not a beet fun, now I use this recipie regularly and really enjoy this salad!
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Sep. 15, 2011 by eLi   view full review
Hi ladies! Thank you for the positive feedback and suggestions! The only reason why I don't...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 1, 2010 by Shelby Renaud   view full review
Did not add carrots. used dijon mustard, added eggs and wine vinegar. loved it.

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