Recipe courtesy of Eleanor Chojnacki
Yield:
Colorfully serves 6-8
Level:
None

Ingredients

Directions

Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.

Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.

Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.

Refrigerate for about 2 hours before serving.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Herb Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Mary Nolan

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Broccoli Salad

Recipe courtesy of Ree Drummond

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking