Pink Potato Salad with Beets and Quinoa
Recipe type: Side Dish
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.
  • 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
  1. Fill a large pot ¾ of the way with water. Season with salt and bring to a boil.
  2. 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)
  3. While the potatoes are boiling, add cooked quinoa, onions, hearts of palm and beets to a large bowl and toss to combine.
  4. Mix in the reserved beet juice, Greek yogurt and extra virgin olive oil.
  5. Remove cooked potatoes from water and allow to cool before slicing into small cubes.
  6. You may choose to peel them or leave the skin on — the skin may just fall off on its own.
  7. Add the potatoes to the bowl and mix very well.
  8. Season with salt and pepper to taste.
Recipe by Take A Bite Out of Boca at