Stuffed Beet and Potato Salad
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A unique, classic salad featuring hollowed-out beets filled with a seasoned potato and nut mixture. This elegant dish is finished with a tangy boiled dressing for a perfect balance of flavors.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 45 mins | 1 hour | 4 servings |
🔪 Key Equipment
- Pot
- Knife
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4-6 large | Beets | Cooked and peeled |
| As needed | Vinegar | For marinating |
| 2 cups | Potatoes | Cold, chopped |
| 1/2 cup | Nut meats | Chopped |
| 1/2 tbsp | Onion | Grated |
| To taste | Boiled dressing | Prepared |
Instructions
Preparation
- Cook large beets until tender, drop into cold water, and peel.
- Hollow out each beet to create a cup-like shape.
- Fill the hollowed beets with vinegar and let stand in the refrigerator to marinate.
- In a bowl, combine cold potatoes, nut meats, and grated onion; season to taste.
- Moisten the mixture with boiled dressing.
- Empty the vinegar from the beets and fill them with the potato mixture.
💡 Make-Ahead & Storage: The beets can be hollowed and marinated in vinegar up to 24 hours in advance. Keep the potato filling chilled separately and assemble just before serving.
Original Recipe Scan
