Print This Recipe Written by Chacha on Nov 1st, 2013 in Beets, Carrots, Eggs, Latin, Potatoes, Recipe, SideDish | No Comments


For the vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • ½ small onion, grated
  • 1 large clove garlic, smashed, peeled and ground in a mortar and pestle to a paste.
  • ½ teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the salad:

  • 2 pound potatoes
  • 2 carrots
  • 1 beet
  • 1 cup steamed peas
  • 2 hard boiled eggs
  • ½ cup good-quality mayonnaise, or to taste


To make vinaigrette, whisk the olive oil, vinegar, onion, garlic, salt and pepper in a bowl to blend. Set aside.

Meanwhile, put the potatoes, beets, and carrots in separate pots with enough water to cover by 1-inch. (Note: The beets should be boiled separated and whole to avoid them losing color. Also, the carrots make the water orange and somewhat bitter and flavor is infused into the potatoes if you boil them together.) Season the water well with salt. Bring to a boil. Cook just until tender when pierced with a fork.

As soon as you can handle the cooked vegetables, peel and cut them into small same-sized cubes. Add the vinaigrette while still warm. Toss well and gently so that all of the ingredients don’t turn into mush. Allow it to marinate, covered, for at least an hour to allow the flavors to blend. (Note: I usually let it hang out at room temperature. You can do this even the night before and refrigerate it.)

Add the eggs and mayonnaise. At this point you can serve it at room temperature or refrigerate it for couple hours.

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