How to Make Cold Potato, Beet, Carrot and Pea Salad with Dill - Powerful Handmade site

How to Make Cold Potato, Beet, Carrot and Pea Salad with Dill

Sharing is caring!


Teri Lynn Fisher and Jenny Park


  • 1 cup coarsely chopped pink onion
  • 2 medium beets (about eight oz.. general), tops trimmed
  • three medium potatoes (about 12 oz.. general)
  • 2 medium carrots, minimize into 1⁄2-in. items (about 1 cup)
  • half cup chopped dill pickles
  • 1/four cup chopped contemporary dill
  • 1/four cup extra-virgin olive oil
  • 1/four cup pink wine vinegar
  • 2 teaspoons ready wholegrain mustard
  • half teaspoon coarse salt
  • 1/four teaspoon freshly floor black pepper
  • half cup frozen petite inexperienced peas, thawed


  1. Place onion in a small bowl and quilt with chilly water. Let stand for approximately 20 mins. Drain and pat dry. (Soaking onion will take out one of the most risky oils and mellow the flavour.)

  2. Halve beets and position in a vegetable steamer set over boiling water. Steam, lined, till smooth when pierced with the top of a knife, 20 to 35 mins relying on measurement. Let cool. Use a paring knife to pull off loosened skins. Cut beets into ½-inch cubes.

  3. Meanwhile, position potatoes in a saucepan and quilt with water. Bring to a boil and cook dinner, lined, till nearly smooth, about 15 mins. Add carrots and cook dinner till potatoes are smooth and carrots are crisp-tender, about five mins extra. Drain and let cool. With a paring knife, peel loosened skins from potatoes and minimize potatoes into ½-inch cubes.

  4. In a big salad bowl, mix beets, potatoes, carrots, pickles, onion and part of the dill. In a small bowl, whisk in combination oil, vinegar, mustard, salt and pepper till mixed. Pour over greens and gently fold to mix. Serve at room temperature or chilled. Just earlier than serving, spoon peas excessive of the salad and sprinkle with last part of the dill.

  • Active:
  • Total:
  • Yield: Serves four

Nutritional Information

Calories in keeping with serving: 256
Fat in keeping with serving: 14g
Saturated fats in keeping with serving: 2g
Cholesterol in keeping with serving: 0mg
Fiber in keeping with serving: 6g
Protein in keeping with serving: 4g
Carbohydrates in keeping with serving: 29g
Sodium in keeping with serving: 567mg
Iron in keeping with serving: 2mg
Calcium in keeping with serving: 51mg
Facebook Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden