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Beet Potato Salad with Eggs

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
Cook Time 20 minutes
Refridgerate 2 hours
Total Time 30 minutes
Servings 6
Calories 163kcal
Author Courtney


  • 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