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There’s a new kind of potato salad in town and it’s PINK! This Pink Potato Salad with Beets and Quinoa is far from the classic summertime potluck dish, but jam-packed with flavor and color.
There are so many variations of potato salad. Bathed in mayo, vinegar-based, chilled, warm, filled with veggies, bacon-ized, or just straight up potatoes. I like my potato salad cold and creamy (with Greek yogurt, not mayo) but sometimes even that can be a bit normal, and well, boring. How about we get a little crazy up in here and add a few non-traditional ingredients to the mix? I’m talking quinoa, beets and hearts of palm. Are you intrigued? I sure was when I first heard of a potato salad that included beets. Yes, those earthy yet sweet, stain-your-fingers-purple root veggies that taste good in just about anything and everything — they even pump up potato salad!
I may have been inspired by a traditional Dominican potato salad dish made by a local chef at last month’s South Florida Food Swap, but of course, being a food blogger means I have to change up just about everything to make it my own. Greek yogurt stands in for mayo (as is the case with any creamy dish I make), and hearts of palm take the place of hard boiled eggs. I don’t like eggs, but hearts of palm work because they mimic the look and feel of the hard boiled eggs seen in most potato salad recipes. I used red-skinned Idaho® potatoes to keep with the “pink” theme of the dish. The color is bright and vibrant, almost tropical. You can’t help but smile at a potato salad that is as pink as a new born baby’s bedroom.
I’m entering my Pink Potato Salad with Beets and Quinoa into the Food and Wine Conference Idaho® Potato Commission Recipe Contest. Our mission is to come up with a recipe for a family-style dish featuring Idaho® potatoes. You still have time to enter! The first place winner will receive a $500 gift card and a ticket to this summer’s Food and Wine Conference — and you have a chance to have your recipe featured on the website! Click here for more details on how to enter, and get cooking — you only have until June 20th! Oh, and make sure to follow Idaho Potato Commission on Twitter, Facebook, Pinterest, and Instagram.
- 3 red-skinned Idaho® potatoes
- 1 cup quinoa, cooked
- 1 small onion, small diced
- 1 14 oz. can hearts of palm, diced
- 1 15 oz. can diced beets
- ⅓ cup reserved juice from canned beets
- 1 cup nonfat plain Greek yogurt
- 1 tbsp extra virgin olive oil
- salt and pepper
- Fill a large pot ¾ of the way with water. Season with salt and bring to a boil.
- Cut the potatoes in half and add to the boiling water and cook until you can pierce easily with a fork, about 20 minutes (maybe more depending on how big your potatoes are)
- While the potatoes are boiling, add cooked quinoa, onions, hearts of palm and beets to a large bowl and toss to combine.
- Mix in the reserved beet juice, Greek yogurt and extra virgin olive oil.
- Remove cooked potatoes from water and allow to cool before slicing into small cubes.
- You may choose to peel them or leave the skin on — the skin may just fall off on its own.
- Add the potatoes to the bowl and mix very well.
- Season with salt and pepper to taste.
Even if you don’t enter the contest and win a ticket, you should still totally consider joining us for the weekend. It’s going to be SO much fun, and extremely informative. We’ve got a lot of great sessions and speakers lined up for our attendees this year. Register now using the code FWC15wizos and you can save $50!
Disclosure: I am a brand ambassador and part of the committee for the 2015 Food and Wine Conference. I will receive a commission if you use the above promo code to purchase your ticket. Entrance into this recipe contest is an equal opportunity for all conference participants and I receive no advantage from being on the committee.