Beet and Potato Salad

Name: Beet and Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 cups red beets, cubed; 3 cups Yukon Gold potatoes, cubed; 1 cup carrots, diced; 1/2 cup green peas, thawed; 1/2 cup mayonnaise; 1 tbsp lime juice, fresh; 1/2 tsp salt; 2 tbsp fresh parsley, chopped

A vibrant pink Brazilian style potato salad with tender beets, carrots, peas, and a tangy mayonnaise dressing.

45 minEasyServes 6210 cal/serving

BrazilianSideStovetopVegetarianHalal-friendlyGluten-FreeNut-FreeSoy-FreeDairy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups red beets, cubed
3 cups Yukon Gold potatoes, cubed
1 cup carrots, diced
1/2 cup green peas, thawed
1/2 cup mayonnaise
1 tbsp lime juice, fresh
1/2 tsp salt
2 tbsp fresh parsley, chopped

Instructions

1

Boil 2 cups cubed red beets in a pot for 20 minutes until tender, then drain and cool.
2

Boil 3 cups cubed Yukon Gold potatoes and 1 cup diced carrots in a separate pot for 12 minutes until tender, then drain and cool.
3

Whisk 1/2 cup mayonnaise, 1 tbsp fresh lime juice, and 1/2 tsp salt together in a large serving bowl.
4

Fold 2 cups red beets, 3 cups Yukon Gold potatoes, 1 cup carrots, and 1/2 cup thawed green peas into the dressing until evenly coated.
5

Garnish with 2 tbsp chopped fresh parsley and chill for 1 hour before serving.

Questions

How long does Beet and Potato Salad keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Beet and Potato Salad?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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