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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 459 | |
% Daily Value * | |
Total Fat27g | 35% |
Saturated Fat5g | 25% |
Cholesterol196mg | 65% |
Sodium868mg | 38% |
Total Carbohydrate44g | 16% |
Dietary Fiber6g | 23% |
Total Sugars7g | |
Protein12g | |
Vitamin C45mg | 225% |
Calcium64mg | 5% |
Iron3mg | 17% |
Potassium1167mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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