This Venezuelan Potato and Beet Salad is super-rich, hearty, and full of flavor! It’s the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
Oriana’s Thoughts On The Recipe
I’m so excited to share one of my all-time favorite side dishes with you—Venezuelan Potato and Beet Salad. Growing up, my mom used to make this vibrant salad often, especially when Asado Negro was the star of the meal. It brings back such fond memories of family gatherings and Sunday lunches. I absolutely love it!
This salad is not only satisfying but also super delicious. The combination of potatoes and beets with a tangy dressing is just perfect. My kids have even given it a cute nickname—they call it “the pink salad” because of its lovely rosy hue.
If you’re looking for a fresh and colorful spin on traditional potato salad, this is it! It’s a dish that’s sure to brighten up any table and delight your taste buds. Trust me, once you try it, you’ll be hooked!
Best Potatoes For Potato Salad
With so many varieties of potatoes to choose from, it can be a bit daunting to figure out which one to use for potato salad. The type of potatoes you choose will affect the texture and consistency of your salad. So, the type of potatoes you should use will depend on what consistency and texture you are looking for in your salad.
Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Potatoes: These form the base of the salad. Note: Use your favorite potatoes. Keep in mind that the type of potatoes you choose will affect the texture and consistency of your salad. Read more above.
- Beets: They add sweetness and a vibrant color. Note: You can use canned beets for convenience.
- Olive Oil
- Shallot: Adds a mild, sweet flavor. Note: Shallots are preferable for their delicate taste, but onions work too.
- Green Peas: Use canned or frozen peas for a pop of color and sweetness.
For the Dressing:
- Mayonnaise: Makes the dressing creamy. Note: I use vegan mayonnaise.
- Apple Cider Vinegar: Adds a tangy kick.
- Mustard: For a bit of sharpness.
- Salt and Pepper: To taste.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook The Potatoes And Beets
- Potatoes: Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- Beets: Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
Note: I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.
Step 2 – Make The Dressing
In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.
Step 3 – Assemble The Salad
Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well. Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
Recipe Tips
- I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.
- Cook the potatoes and beets until just tender. Overcooking will make them mushy.
- Wear gloves while handling beets to avoid staining your hands.
- Prepare the salad a few hours ahead and chill it in the refrigerator to let the flavors meld together perfectly.
- Shortcut. If you’re in a hurry, use canned beets and frozen sweet peas to save time.
Food Allergy Swaps
- For a dairy-free version, use a dairy-free or vegan mayonnaise. My favorite is Hellmann’s Vegan Mayo.
- If you’re allergic to mustard, leave it out entirely.
Serving Suggestion
Potato salad will always be a hit. This versatile salad is hearty and delicious and goes well with almost any main dish. Serve this vibrant salad as a side dish with grilled meats. I love to serve it with Asado negro, white rice, and plantains. You can also enjoy it on its own for a light, refreshing meal.
Storing and Freezing Instructions
Store in an airtight container in the refrigerator for up to 5 days. This recipe is NOT freezer-friendly, as the thawing process will change the texture of the potatoes and make the dressing less creamy.
Frequently Asked Questions
Yes, it’s actually better to make it ahead so the flavors have time to meld together.
I recommend using red potatoes, which retain their shape well when boiled. Cook them until just tender, and avoid over-mixing the salad.
You can use white vinegar or lemon juice for a similar tangy flavor.
Peeling the potatoes for this Venezuelan Potato and Beet Salad is a matter of personal preference. For this particular salad, I recommend peeling the potatoes for a smoother, more refined texture that complements the beets and the creamy dressing. However, if you prefer the added nutrients and rustic look of unpeeled potatoes, feel free to leave the skins on. Just make sure to scrub them well to remove any dirt.
More Venezuelan Recipes You’ll Love!
- Venezuelan Black Bean Soup (Sopa de Caraotas)
- Ponche Crema Venezolano Casero
- Venezuelan Garlic Sauce (Salsa de Ajo Venezolana)
- Easy Venezuelan Sancocho
- Venezuelan Tizana
- Easy Venezuelan Cocada
- Browse more recipes…
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Recipe Card 📖
Venezuelan Potato and Beet Salad
Equipment
Ingredients
- 1 1/2 lb (680 g) potatoes (see notes)
- 2 tablespoons olive oil, divided
- 3 medium beets
- 1 large shallot or 1/4 small onion, minced
- 1 cup sweet peas (canned or frozen – if using frozen thaw first)
For the Dressing:
- 1 cup mayonnaise, (I used eggless mayo)
- 3 tablespoons apple cider vinegar
- 2 teaspoons yellow mustard
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Cook the Potatoes and Beets:
- Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 – 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
Make the Dressing:
- In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.
Assemble the Salad:
- Mix cooked potatoes, beets, shallot, and green peas in a large bowl. Gently mix in the dressing until it coats the potatoes well.
- Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
- Creamy: For a creamy salad, I recommend using Russet Potatoes. They have a higher starch level, and when they cook, they fall apart, which helps create a creamy potato salad.
- Heartier And Buttery: For a heartier consistency, use waxy potatoes, like Yukon golds. They have less starch than Russet, so your salad will be less creamy.
- Dense And Chunky: For a dense and chunkier consistency, use Red potatoes. They retain their shape well when boiled, and a thin skin also means that peeling is optional.
- For a dairy-free version, use a dairy-free or vegan mayonnaise. My favorite is Hellmann’s Vegan Mayo.
- If you’re allergic to mustard, leave it out entirely.
- I like to cook the potatoes whole. This method ensures better nutrient retention, improved texture and flavor, easier handling, and more uniform cooking. Once they are cooked and cooled, you can easily remove the peel (if desired) and dice them to the desired size for your salad.
- Cook the potatoes and beets until just tender. Overcooking will make them mushy.
- Wear gloves while handling beets to avoid staining your hands.
- Prepare the salad a few hours ahead and chill it in the refrigerator to let the flavors meld together perfectly.
- Shortcut. If you’re in a hurry, use canned beets and frozen sweet peas to save time.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This was a sponsored post in partnership with the Idaho Potato Commission. As always, however, all opinions expressed are my own. Thank you, though, for supporting them and the other brands that helped make this site possible.
Originally posted in June 2015, the post was edited to add more helpful information, and the recipe remained unchanged in August 2024.
I can’t tell you how many times I’ve made this! It’s so good, and everyone who tries it loves it. I make it as written, except I use golden beets because I don’t care for the pink color red beets give. I’ve also make it with cauliflower for folks doing low-carb and that is equally delicious. I bet cauli/potato mixture would be great as well. This is the best potato salad ever!
Hello Molly! This is a favorite to me too. My mom used to make it all the time. I am so glad you enjoyed it too. Thanks so much for trying my recipe and taking the time to come back and let me know!
Love your site, fantastic recipes and I am so excited to make the Lentil patties as my first recipe..looking forward to many more… Ty, phyllis
Thank you so much Phyllis! You’re going to love the lentil patties. Please let me know if I can assist you in any way!
Hi! I’m so glad I found this site! I’m from Venezuela, too! My parents saw the direction the country was going in when I was little and packed up and left. I’m so excited to make this recipe because you have a vegan mayo recipe and my daughter is also allergic to eggs! I’m going to make this salad with your recipe for my parents, they will be so pleasantly surprised since they stopped making anything with eggs because of us. Anyway, thank you so much! I will let you know how it goes!
Hola Sysy!! I am very glad you’re here. Egg allergy is a nightmare because eggs are everywhere!!! Please let me know if you want to see any particular recipe. I’m happy to help. This eggless mayo is wonderful.
What a beautiful and colorful salad! I’ve actually never had beets before but have to give them a try!
Hi Kelly!! I hope you give it a try soon…it’s delicious. Thanks for stopping by =)
Your salad is very pretty. Hopefully you can get more people to eat beets!
Thank you so much Cali!! ☺
Me encanto esta ensalada, se ve muy rica, saludable, y bonita. Gracias por compartirla! Saludos!
Muchas gracias Mayito!! Es bonita y rica. Gracias por pasar a visitarme ♡
Oriana, I’m with you – I love potatoes. But you know what else I love? Beets! So you can imagine that I am totally digging this salad right now. And so weird – I’ve never seen that brand of potatoes before, and they are made in Idaho! I wonder why Seattle doesn’t get them in my local stores?
Kristi, It was my first time using those potatoes! They really good to make potato salad because they hold their shape well after cook. Hope you give a try to this recipe. Thanks you so much for stopping by ☺
What a pretty looking salad! love it!!
Thanks Manali!!