Potato, Cucumber, and Beet Salad

Potatoes, cucumbers, and beets are all excellent sources of vitamins and minerals, making this salad not only delicious but also nutritious!

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 25 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

Print Recipe

Easy

Potato, Cucumber, and Beet Salad

Cooking Method: Boiling Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Total Time 25 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Potatoes
• 200 gram Cucumbers
• 200 gram Beets
• 50 gram Red Onion
• 10 gram Fresh Dill
• 2 teaspoon Olive Oil
• 2 teaspoon Lemon Juice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Boil the potatoes until tender. Drain and let cool.
2. Peel and dice the cucumbers and beets.
3. Finely chop the red onion and fresh dill.
4. In a large bowl, combine the potatoes, cucumbers, beets, red onion, and fresh dill.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
6. Pour the dressing over the salad and toss gently to combine.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 5g

Protein 3g6%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.