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Beet Potato Salad with Eggs + Vegan Version
Beet Potato Salad with Eggs is a great side dish for everyone to enjoy! Vegan and non vegan option.
Course
Side Dish
Cuisine
American
Keyword
potato salad
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Refridgerate
2
hours
hours
Total Time
30
minutes
minutes
Servings
6
Calories
163
kcal
Author
Courtney
Ingredients
1
Large Beet
Peeled
3
Red Potatoes
Chopped
1/2
Cup
White Corn
Frozen
1/2
Red Onion
Diced
5
Hard Boiled Eggs
Chopped
1
Heaping Tablespoon Mayo
1-2 1/2
Tablespoons
Raw Apple Cider Vinegar/ Or White Vinegar
1 without eggs 2 with eggs
Instructions
Place the potatoes and whole beet into a pot with water, bring to a boil and cook until tender.
Once the beet and potatoes are cooked remove from the water and rinse with cold water.
Place the frozen corn into the water you just cooked the beet and potato in, remove once cooked.
Chop up the beet and add to a large bowl with the potatoes and corn.
Add diced onion, mayo, eggs and vinegar. Toss until combined.
Refrigerate for at least 2 hours before serving if you like your potato salad chilled.
Garnish with Green Onions.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
22
g
|
Protein:
8
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
155
mg
|
Sodium:
83
mg
|
Potassium:
627
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
215
IU
|
Vitamin C:
11.3
mg
|
Calcium:
36
mg
|
Iron:
1.5
mg