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.
- 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
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.
Calories: 163kcal | Carbohydrates: 22g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 155mg | Sodium: 83mg | Potassium: 627mg | Fiber: 2g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 11.3mg | Calcium: 36mg | Iron: 1.5mg