Venezuelan Potato and Beet Salad

Step 1

Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 - 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

Step 2

Cook the beets in a separate pot over medium heat for 45- 60 minutes, or until fork-tender. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.

Step 3

In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, salt, and pepper. Taste and adjust salt, if necessary.

Step 4

Mix cooked potatoes, beets, shallot, and green peas in a large bowl. Gently mix in the dressing until it coats the potatoes well.

Step 5

Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!