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Nutrition Facts
Serving Size 1 (180g) Recipe makes 20 servings
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 3.3g	13%
	Sugars 2.2g
Protein 4.9g		9%
detailed view... how is this calculated?

Menus using this recipe:

Polish Easter Breakfast Swiecone

~Rita~

Easter

Erin Harris

Gauchos Murder Mystery Menu

**Jubes**

Potato and Beet Salad

Recipe #66870 | 45 min | 20 min prep

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jul 16, 2003

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 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Rainbow - Chef 536866

On Feb 15, 2010

I'm glad there is a picture there because I recognized having seen this before, a lonnggg time ago! and now,, haha! this will be the next thing I bring to our Polish church gathering! Won't they be surprised that I learned how to make it!

0 people found this review helpful

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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.

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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.

4 people found this review helpful

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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.

2 people found this review helpful

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