Potato and Beet Salad
- Reviews 12
Ready In: 45 mins
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
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off