Swedish Beet & Potato Salad

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Love beets? Me too! Slice and toss them with lettuce and red potatoes and this dreamy, creamy mustard dressing. This is an adaptation of a very simple, very pretty beet/potato/lettuce salad included in a charming, 1951 collection by Heloise Frost and Ellen Nelson.

Makes 3 to 4 servings

Salad Ingredients

  • 4 cold, cooked red potatoes quartered and sliced, skin-on
  • 2 medium cooked beets, cut in strips
  • 1 head lettuce, cut into thin strips

Mustard Cream Dressing Ingredients

  • 2 egg yolks (use pasteurized eggs for safety)
  • Salt and pepper to taste
  • ½ tsp dry mustard
  • 1 tsp sugar
  • 2 Tbsp unseasoned rice vinegar
  • ¼ cup canola oil
  • ¼ cup cream


  1. Mound lettuce strips on individual plates. Attractively layer some beet strips and potato slices on each serving.
  2. Make dressing: Add salt, dry mustard and sugar to egg yolks. While beating in stand mixer, slowly add oil, vinegar and cream. Pour dressing over salads.

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