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Potato Beet Salad

How to Make Potato and Beet Salad

Prep Time 10 mins
Total Time 10 mins
Course Salad Recipe
Cuisine Filipino
Servings 4 servings


  • 750 grams red potatoes
  • 1/2 kilo sugar beets or two 16-ounce cans whole pickled beets drained
  • reserve 1/2 cup juice and cut into 1/2-inch cubes.
  • 2 cups finely chopped red onions
  • 2 medium apples peeled, cored and cut into 1/2 inch cubes
  • 1 cup pickled coarsely chopped and drained
  • 2 tablespoons or more red wine vinegar
  • 2 teaspoons sugar
  • Salt to taste
  • White pepper
  • Capers drained
  • hard-boiled egg yolks chopped
  • Fresh parsley chopped
  • Sour cream optional


How to make Potato and Beet Salad:

  • In a large pot of boiling salted water, cook potatoes until fork tender.
  • Drain, cool, peel and cut into 1/2-inch cubes. if using fresh beets, prepare in the same manner, reserving 1/2 cup beet juice.
  • In a large bowl, mix reserved beet juice, vinegar and sugar. Pour over salad. toss gently.
  • Season to taste with salt and white pepper. Add more vinegar if tangier flavor is desired.
  • Cover and refrigerate at least 3 hours hours or overnight.
  • To serve, mound salad in a large platter. garnish top center with capers.
  • Sprinkle chopped egg and parsley in rings around capers.
  • Serve with sour cream on the side, if desired.