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Roasted beet and potato salad with dill dressing in a blue bowl with a silver serving spoon

Beet and Potato Salad with Dill Dressing

Course: Salad
Cuisine: American
Keyword: Dill Dressing, Roasted Beets
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 232kcal
This Beet and Potato Salad with Dill Dressing is a perfect winter salad, but, honestly, it is wonderful any time of the year.  Reminiscent of a good standard potato salad, you and your guests will find comfort and joy in this glorious and beautiful salad.  The salad can be made up to 24 hours in advance. 
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  • 4 small red beets about 1/2 lb total weight
  • 1 lb small yellow potatoes Yukon gold or pearl work perfectly


  • 1/2 cup sour cream
  • 1 tbsp mayonnaise
  • 1 tsp prepared horseradish sauce creamy-style
  • 2 tbsp fresh dill chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper


  • Pre-heat oven to 400 F.
  • Trim off leafy beet tops and wrap the beets in foil and place on a baking sheet.
  • Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
  • Remove the beets from the oven and let them cool in the foil.  
  • Unwrap the foil and then peel the beets and then cut into bite-sized cubes.
  • Meanwhile, place the potatoes in a pot with salted water, covering them by about 1 inch.
  • Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.  Drain and set aside.  Once cool enough to handle, peel them, if desired.  If necessary, you may need to cube the larger potatoes. 
  • In a serving bowl, stir together the sour cream, mayonnaise, horseradish, 2 tbsp dill, and healthy pinches of salt and pepper.
  • Fold the beets and potatoes into the dill dressing.
  • Cover and refrigerate for at least 20 minutes or up to 24 hours.  When ready to serve, garnish will fresh chopped dill.  


Calories: 232kcal