Can't Beet this Potato Salad

Pat Duran

By
@kitchenChatter

If you and your family like beets you are going to like this recipe- I got this recipe from my cousin who got it from the internet or some cooking show- she loves surfing the net too!
She is not very good on her feet as her knees are always giving her trouble- and she won't get surgery done on them...says she is too old..LOL So she sits in bed and surfs and scans recipes and cooking shows although she doesn't cook- she lives alone and her daughter,who lives next door- cooks for her... she Loves Rachel Ray, and Dives and Diners..


Featured Pinch Tips Video

Comments:

Serves:

6-8 servings

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

SALAD:

3 medium
fresh beets, cooked or roasted,peeled and diced
6 small
potatoes, peeled, cooked and diced
5 large
hard boiled eggs, chopped
1 small
onion, chopped
2 stalk(s)
celery, chopped
Note:
if out of time use canned whole potatoes and canned whole beets in juice both drained well

DRESSING:

2/3 c
miracle whip salad dressing
2/3 c
sour cream (daisy)
2 tsp
yellow mustard
1 or 2 Tbsp
seasoned rice wine vinegar
salt , pepper and horseradish to taste
chopped fresh parsley or chives for garnish

Directions Step-By-Step

1
Place the prepared potatoes, beets,eggs,onion,and celery in a large bowl. Set aside.
---
In another bowl or large measuring cup combine dressing ingredients,except parsley. Stir well to blend.
2
Gently fold dressing into the potato/beet mixture to coat evenly. Store covered in the refrigerator for 4 hours or overnight, stir occasionally. Salad will deepen in color as it sits. Sprinkle with parsley or chives before serving.
Pretty dish for Easter or Christmas too.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy