Serves 6
275 cal · 60 min
Pink Party Salad
Recipe GLPRf7bb16d6b9190b
A vibrant and refreshing salad featuring tender potatoes, earthy beets, sweet peas, and crisp apple, all bound together with a light vinaigrette. Hard-boiled eggs add protein and make this a complete meal. The pink hue comes from the beautiful beets, making it perfect for any celebration.
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Ingredients
4 medium potatoes, washed
3 cups cooked beets, peeled and diced
1 cup fresh or frozen peas
3 large eggs
1 medium apple
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
3 tablespoons white vinegar or apple cider vinegar
1 tablespoon granulated sugar
Directions
Wash your hands thoroughly with soap and clean running water before beginning food preparation.
Place the 3 eggs in a pot of cold water and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes until fully hard-boiled and the yolks are set. Transfer to ice water to cool completely, then peel and set aside.
Cut the potatoes in half lengthwise. Place them in a large pot and add enough water to cover by about 2 inches. Bring to a boil over high heat, then reduce to moderate heat, cover, and simmer for about 20 minutes until the potatoes are fork-tender and cooked through.
Drain the cooked potatoes and allow them to cool to room temperature. Once cool, cut into bite-sized cubes and transfer to a large mixing bowl.
Add the 3 cups of diced cooked beets to the bowl with the potatoes and gently toss together to combine.
Reserve 1/4 cup of the peas for garnishing later. Add the remaining 3/4 cup of peas to the salad bowl and mix gently.
Chop 2 of the hard-boiled eggs into small pieces and add to the salad. Set aside the remaining whole egg for garnishing.
Peel the apple, remove the core, and cut into small bite-sized pieces. Place in a small bowl and immediately toss with the lemon juice to prevent browning.
Add the lemon-dressed apple pieces to the main salad bowl.
In the same small bowl used for the apple, whisk together the olive oil, vinegar, and sugar until the sugar dissolves completely.
Pour the vinaigrette over the salad and toss all ingredients together gently but thoroughly until evenly coated and combined.
Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill completely.
Just before serving, slice the reserved hard-boiled egg and arrange it on top of the salad along with the reserved 1/4 cup of peas as garnish.
