In the Pink Vegetable Salad
- Reviews 1
Ready In: 30 mins
Serves: 10
Ingredients
- 3 cups baking potatoes, cooked, peeled and cubed
- 2 1⁄2 cups cauliflower florets, par-cooked in salted water for 5 minutes
- 3⁄4 cup celery, diced
- 3⁄4 cup yellow onion, diced
- 2 garlic cloves, minced
- 2⁄3 cup dill pickle, chopped
- salt and pepper (to taste)
- 1 tablespoon lemon juice, prefer fresh squeezed
- 2 tablespoons spicy brown mustard
- 1⁄2 cup mayonnaise
- 1 cup beet, cooked and cubed like potatoes
- 5 cups lettuce, shredded (optional)
- 1 cup fresh parsley, chopped (optional)
- 5 hard-boiled eggs, chopped (optional)
Directions
- In a large mixing bowl, combine all the vegetables, except beets; salt and pepper to taste.
- In a small bowl, whisk together lemon juice, mustard and mayonnaise; add to vegetables in bowl and blend.
- At this point, salad can be chilled overnight for the flavors to meld.
- Stir in beets just before serving.
- For individual servings, mound salad on a bed of shredded lettuce, if desired, and garnish with parsley and eggs.
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