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Picnic
Oil-and-Vinegar Potato Salad with Beets & Egg
A mayonnaise-free picnic salad from 1910, finished with hard-cooked egg, red beets, chives, and parsley.
LunchPartyPicnicVegetarianGluten-freeDairy-freeStovetopPublic domainHistoric recipeMake ahead
Prep20 min
Cook25 min
Serves6
Total45 min
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 4 cups cooked potatoes, cooled and cut into 1/2-inch cubes
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar, plus 1 tbsp for the beets
- 1 tbsp finely cut chives
- 2 hard-cooked eggs, whites and yolks chopped separately
- 1 cup cooked red beets, finely diced
- 1/3 cup flat-leaf parsley leaves
Make it happen
Directions
- 1
Season the cooled potatoes with salt and pepper. Add the olive oil and toss thoroughly, then add 2 tablespoons vinegar and the chives.
- 2
Toss the diced beets with the remaining tablespoon vinegar and let stand for 15 minutes.
- 3
Arrange the potatoes in a shallow serving bowl.
- 4
Top in sections with chopped egg whites, chopped yolks, dressed beets, and parsley.
- 5
Chill promptly and keep refrigerated until serving.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.
1 portion