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Homemade Beet and Potato Salad with Dill Dressing photo

Beet and Potato Salad with Dill Dressing

This Beet and Potato Salad is a colorful, creamy delight! Perfect for any occasion, it’s easy to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 4 small red beets (about 1 lb total weight)
  • 1 lb small yellow potatoes (Yukon gold or pearl work perfectly)
  • ¾ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon prepared horseradish sauce (creamy-style)
  • 2 tablespoons fresh dill (chopped, plus extra for garnish)
  • Kosher salt
  • freshly ground black pepper

Equipment

  • Large Pot
  • Colander
  • Mixing Bowl
  • Knife and cutting board
  • Whisk

Method
 

Instructions:
  1. Step 1: Prepare the Vegetables - Wash the beets and potatoes thoroughly. Trim tops and roots, keeping the skins on.
  2. Step 2: Cook the Beets - In a large pot, place the beets and cover with water. Boil, then simmer until tender, about 30-40 minutes. Drain and cool slightly before peeling.
  3. Step 3: Cook the Potatoes - In another pot, cover the potatoes with water. Boil, then simmer until fork-tender, about 15-20 minutes. Drain and cool slightly.
  4. Step 4: Prepare the Dressing - In a mixing bowl, combine sour cream, mayonnaise, horseradish sauce, and dill. Season with salt and pepper. Whisk until smooth.
  5. Step 5: Chop and Combine - Chop cooled beets and potatoes into bite-sized pieces. Toss with dill dressing in a large bowl.
  6. Step 6: Chill and Serve - Refrigerate for at least 30 minutes before serving. Garnish with extra dill.

Notes

  • Make ahead for best flavor; can be prepared up to 2 days in advance.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Not recommended for freezing as texture may change.