Idaho® Potato and Beet Salad | Idaho Potato Commission
- Place the potatoes in a large saucepan. Cover with salted water and cook over medium heat until just tender, about 15 - 20 minutes. Drain. When still warm sprinkle 1 tablespoon of olive oil and...
Ingredients
- 1 ½  - 2 lb Idaho® potatoes (I used yellow potatoes)
- 2 tablespoons olive oil, divided
- 4 medium beets
- 1 large shallot or ¼ small onion, minced
- ½ cup frozen green peas, cooked
- ½ cup frozen corn, cooked
- ⅓ cup mayonnaise, or more to taste (I used vegan homemade mayo)
- 1 teaspoon apple cider vinegar
- 1 teaspoon mustard (I used Dijon)
- 1 tablespoon fresh dill, and some more for garnish
- salt and pepper to taste
- ½ cup queso fresco, crumble (optional)
More Like This
Mediterranean Idaho® Potato Salad | Idaho Potato Commission
directory.idahopotato.com
Greek Idaho® Potato Salad | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato Picnic Salad | Idaho Potato Commission
idahopotato.com
Warm Potato, Roasted Beet, and Roma Tomato Salad, with Herb Pesto | Idaho Potato Commission
idahopotato.com
Warm Potato, Roasted Beet, and Roma Tomato Salad, with Herb Pesto | Idaho Potato Commission
retail.idahopotato.com
Festive Warm Idaho® Potato Salad | Idaho Potato Commission
idahopotato.com
Mexican Potato Salad | Idaho Potato Commission
idahopotato.com
Idaho® Potato Salad with Jalapeño Peppers | Idaho Potato Commission
retail.idahopotato.com