Potato and Beet Salad

Recipe by Rita1652
READY IN: 45mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 13
    cup white vinegar (or use the juice from the pickled beets for more vibrant color)
  • 1
    teaspoon salt
  • 12 - 1
    teaspoon pepper
  • 12
    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)
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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.
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