Name: Potato and Beet Salad

Ingredients:

• 4 medium beets (about 1 pound total), scrubbed
• 4 medium waxy potatoes (about 1 1/4 pounds total), such as new red, scrubbed
• 4 large eggs
• 1 cup diced dill pickles (3 small pickles; 54 ounces)
• 3/4 cup diced celery, diced (2 ribs)
• 1/2 cup finely diced red onion (1/2 medium onion)
• 1/3 cup fresh dill sprigs, divided
• 3 tablespoons extra-virgin olive
• 2 tablespoons white vinegar, plus more as needed
• 1/4 teaspoon fine salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper
• 1 small head Bibb lettuce, washed and cored, leaves separated

Instructions:

• Place the beets and potatoes in a 4-quart pot and cover with cold water by about 1 inch.
• Set the pot over high heat and bring to a boil.
• Reduce the heat to medium-low, cover, so the water is simmering.
• Cook until the vegetables can be pierced with a skewer or paring knife but still offer a bit of resistance, about 20 minutes for potatoes and about 40 minutes for the beets. (The vegetables will continue to cook as they cool.)
• Using a slotted spoon, transfer the potatoes to a bowl once they are done
• Once the beets are done, transfer them to the bowl with the potatoes.
• Refrigerate until completely cool, at least 30 minutes.
• While the vegetables are cooking, fill a small (1-to-2 quart) pot about halfway with water and bring to a boil. In a medium bowl, prepare an ice bath and set it near your workspace.
• Use a slotted spoon to gently add the eggs to the boiling water.
• Reduce the heat to medium-low and simmer the eggs for 10 minutes.
• Use the slotted spoon to transfer the eggs to the prepared ice bath and let cool completely, about 5 minutes. Transfer the eggs to a container and refrigerate until ready to use.
• Use your fingers or a paring knife to remove the skins from the beets, then cut the beets into 3/4-inch dice, transferring them to a large bowl as you work.
• Remove the potato skins the same way or leave them, depending on your preference.
• Dice the potato the same size as the beets and add them to the same bowl.
• Add the pickles, celery, onion, 1/4 cup of the dill, the oil, vinegar, salt and pepper, and toss to combine.
• Taste and season with more salt and pepper, as desired.
• Peel the eggs and cut each into four wedges.
• Arrange the lettuce leaves on a serving platter or divide among plates.
• Top with the salad, then garnish with the remaining dill sprigs and the egg wedges, and serve.

Comments:

Source: Washington Post, 26 August 2026

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