Easy Spanish Potato Salad with Beets Recipe

Hot days are here to stay, so it’s time to update your salad recipes.

One of our favorite summer salads is the Spanish potato salad with beets, a super easy recipe to make with basic ingredients that everyone has at home.

Continue reading this article to learn how to make it, as well as some extra tips so you get to fully own this Spanish salad recipe.

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Background of the Dish

The Spanish potato salad with beets is a traditional summer salad recipe that combines potatoes and beets with a generous amount of olive oil dressing.

Although there is no precise story about its origin, it is believed that this salad has its roots in southern Europe (and in this case, southern Spain), where beets and potatoes are common ingredients.

Do you want to try more Spanish summer salads? Then check the Spanish tuna salad, the ensalada de pepino, and the simple Spanish potato salad for more fantastic recipes.

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Things You’ll Need for Spanish Potato Salad with Beets

To make the Spanish potato salad with beets you need beets, potatoes, carrots, olive oil, and hard-boiled eggs as the main ingredients.

You have to clean the potatoes carefully (better to do it with the help of a brush) because you keep their skin on for this Spanish beet salad.

Ingredients

• 4 potatoes
• 2 beets
• 1 carrot
• 2 eggs
• 1 tablespoon fresh chopped cilantro
• Salt and pepper (to taste)
• Extra virgin olive oil (for the dressing)

How to Make Spanish Potato Salad with Beets – Step by Step Guide

1. To start making this Spanish potato salad recipe you have to grab a small pot and cook the two eggs for 13 minutes in boiling water. Then let them cool, peel them, and set them aside.

2. Now wash the potatoes with a lot of water and a brush to remove all the dirt (it is important since they go with the skin for the Spanish-style salad). Cut the potatoes into medium-sized cubes.

3. After that, wash and peel the carrot. Cut it into small cubes or in any shape that you like.

4. This is a beet potato salad, after all, so you have to wash and peel the beets. Cut it in size similar to that of the potatoes.

5. For the next step, fill a pot with water and bring it to a boil over high heat. Add the potatoes, carrots, and beets.

6. Once the water boils, lower the heat to medium, and continue cooking for 15 minutes (in total it will take about 30 minutes). After that time the vegetables should be cooked. You can pinch them with a knife or fork to verify that they have the right texture.

7. When they are ready, remove them from the heat. Pass them through a strainer to remove the water, and let them cool.

8. Once they are at room temperature you can start preparing the beet and potato salad, or take the vegetables to the fridge to cool completely for a couple of hours.

9. Then, put the carrot, potato, and beet in a large bowl, and season with salt and pepper. Put a generous amount of olive oil for the dressing of the salad (about 7 to 10 tablespoons).

10. For the final step, you have to cut the hard-boiled eggs into quarters and also chop some fresh cilantro and mix them into the salad. The Spanish potatoes salad is now ready to serve.

Substitution of Ingredients

Something that we love about this Spanish potato salad with beets is that you only need simple and basic ingredients to make it, but still, you can play a little bit with them.

For example, you can make this Spanish salad with other vegetables like sweet potatoes, pumpkin, cassava, etc.

You can also switch the dressing and instead of olive oil use mayonnaise (or a mix between mayonnaise and a tablespoon of mustard).

For a vegan version, just remove the eggs from the Spanish potato salad ingredients list and it will work too.

Or try the ensalada de remolacha, the Spanish beet salad with feta, walnuts, and onion, all tossed together with a sherry wine and olive oil dressing.

If you want to try a nutritious and similar salad, go with the easy-to-make Spanish potato salad with tuna, a protein-packed salad for your lunch.

And for a completely vegan option, try the ensalada de zanahoria, a delicious Spanish salad with carrots.

Tips on Serving Spanish Potato Salad with Beets

The Spanish potato salad with beets is the perfect side dish for any type of meal: from cod on the grill, and chicken skewers, to pork on meat dishes.

However, you can easily turn the potato and beets salad into a main dish: just serve a larger portion and that’s pretty much it.

You can serve the beetroot and potato for lunch or dinner, and although it is known as a summer salad, you can enjoy it all year round.

If you are planning a party or a special dinner you can serve this dish with other Spanish salad tapas, like the Spanish tomato salad or the Spanish mixed green salad.

How to Store Spanish Potato Salad with Beets

The Spanish potato salad with beets is a fantastic dish due to how easy it is to make, but you can’t store it for too long.

If you are planning on storing the beetroot potato salad, you can store it before dressing it, in a covered container (with a lid, plastic wrap, or a clean plastic bag).

Then, place the potato salad with beets for up to 3 days in the fridge, you can’t store it in the freezer.

Other traditional Spanish salads that can be stored for longer are the Spanish seafood salad and the Spanish chickpea salad.

Recipe Card: Spanish Potato Salad with Beets

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