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Potato-and-Pickled-Beet Salad

                              Credit: 
                              Ryan Liebe

Recipe Summary

prep: 15 mins

total: 1 hr 45 mins

Yield: Serves 6 to 8

Ingredients

Ingredient Checklist

2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch chunks

Kosher salt and freshly ground pepper

2 1/2 cups drained Pickled Beets and Onion, brine reserved

6 tablespoons extra-virgin olive oil

1/4 teaspoon celery seed

Thinly sliced scallion greens, for serving (optional)

Gallery

Potato-and-Pickled-Beet Salad

                              Credit: 
                              Ryan Liebe

Recipe Summary

prep: 15 mins

total: 1 hr 45 mins

Yield: Serves 6 to 8

Potato-and-Pickled-Beet Salad

                              Credit: 
                              Ryan Liebe

Potato-and-Pickled-Beet Salad

                              Credit: 
                              Ryan Liebe

Potato-and-Pickled-Beet Salad

Recipe Summary

prep: 15 mins

total: 1 hr 45 mins

Yield: Serves 6 to 8

Recipe Summary

prep: 15 mins

total: 1 hr 45 mins

Yield: Serves 6 to 8

prep: 15 mins

total: 1 hr 45 mins

prep:

15 mins

total:

1 hr 45 mins

Yield: Serves 6 to 8

Serves 6 to 8

Ingredients

Ingredients

  • 2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch chunks
  • Kosher salt and freshly ground pepper
  • 2 1/2 cups drained Pickled Beets and Onion, brine reserved
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon celery seed
  • Thinly sliced scallion greens, for serving (optional)

Directions

In a large pot, cover potatoes with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes.

While still warm, toss potatoes with pickled beets and onion, oil, celery seed, and 2 tablespoons brine. Season with salt and pepper. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in refrigerator. Just before serving, taste and adjust seasoning with salt, pepper, and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Potato-and-Pickled-Beet Salad

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Potato-and-Pickled-Beet Salad

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest