1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 20 servings The following items or measurements are not included below: pepper |
||
| Calories 177 | ||
| Calories from Fat 52 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 289mg | 12% | |
| Potassium 559mg | 15% | |
| Total Carbohydrate 27.1g | 9% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 2.2g | ||
| Protein 4.9g | 9% | |
Menus using this recipe:
people who like this recipe also like:
By: ~Rita~
By: ~Rita~
Chorizo and Manchego Cheese Quesadillas
By: justcallmetoni
By: LUv 2 BaKE
Grilled Salmon and Smokey Tomato-chipotle Sauce
By: ~Rita~
Potato and Beet Salad
By: ~Rita~
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
SERVES 20
Ingredients
Dressing
- 1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
- 1 teaspoon salt
- 1/2-1 teaspoon pepper
- 1/2 teaspoon fresh horseradish
- 2 tablespoons fresh parsley
- 1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
Salad
- 5 lbs new potatoes, boiled, peeled and cubed
- 1 (15 ounce) jar pickled beets, drained and diced
- 1 red onion, diced fine
- 1 small green pepper, diced fine
- 1 stalk celery, diced fine
- 6 eggs, boiled and diced
Garnish
- 1 hard-boiled egg, sliced
- paprika (smoked is really good)
Directions
1
Mix all salad dressing ingredients in a large bowl.2
Toss remaining ingredients into the large bowl with dressing, toss to coat.3
Chill for at least 1 hour overnight is best.4
Top with sliced egg and sprinkle paprika.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Potato and Beet Salad recipes
Browse similar recipes by category
- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Cuisine > European > Eastern > Polish
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Refrigerator
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Served Cold
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: Sarah_Jayne
On Jun 13, 2008
I liked this and even more because it was so different. I never thought of beets and eggs working together but they did. I am only give 4 rather than 5 because of some the the changes I made. I kept the skins on the potatoes, I try to do that whenever possible. I also used fat free mayo and left our the onion because I don't like raw onions. Made for ZWT4.
From: evelyn/athens
On Jun 12, 2008
Used Rita's own Pickled Beets (Cwikla) to make this delicious potato salad. Very refreshing - tart and sweet - and pink! (my daughter loved this)
From: Lorac
On Sep 19, 2003
Excellent! The pickled beets and horseradish add a unique flavor. The red and green peppers and celery add crunchy flavor and a wonderful color offset. The pickled beets I had were more sour than sweet, so I added 1 tsp of sugar to the dressing. Chilling allows the flavors to blend so you can make this the day before.
From: Chef Dudo
On Jul 5, 2007
Love beets, love poatosalad, the combination of the two, GREAT! Even Hubby (who does NOT like beets)enjoyed this and even asked for more. Made it just as stated and would perhaps add just a bit more horseradish next time. But that is just a personal preference. We had it once with baked chicken, once with grilled fish and I have enjoyed it several days at work for lunch. Now it's gone, have to make some more. Thanks for posting.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved