Description
My Salvadoran sister-in-law’s beet, potato, and egg salad.
Ingredients
- 3 beets, trimmed
- 4 potatoes, peeled and cubed
- 1 teaspoon salt
- 4 eggs
- ½ cup mayonnaise, or to taste
Instructions
- Place the beets into a saucepan
- cover with water
- and bring to a boil. Reduce heat to medium
- and boil gently until tender
- about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets
- and chill.
- Place the potatoes into a separate saucepan
- add water to cover
- and stir in salt. Boil the potato cubes until tender but not mushy
- about 15 minutes. Drain the potatoes in a colander set in the sink
- and chill.
- Bring a saucepan of water to a boil
- reduce heat to medium
- and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water
- making sure they don’t hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water
- and let the eggs chill until thoroughly cold. Peel and dice the eggs.
- Mix the chilled beets
- potato cubes
- and eggs together in a salad bowl
- and gently stir in mayonnaise to taste.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 4