Ingredients
- This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste."
- 7 or 8 medium potatoes
- 3 beets
- 3 hard boiled eggs
- 3 carrots
- 2 sticks of celery
- 1 small onion
- 2 sour pickles
- 1 small can of sweet peas
- 3 tablespoons Dijon mustard
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- Salt and pepper to taste
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.
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By viola11
Monroe, MI
on January 23, 2013
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Colorful and delicious with a mixture of textures. My husband and I both loved it. This unique take on potato salad will be a definite repeat.
By s_dellapietra_1...
Las Vegas, NV
on June 15, 2008
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This recipe sounded great to me and I always refer to food network for great recipes based on reviews. This one was a great disappointment. First of all the pink (red color caused by the beets kept my guests away...no one touched it! My sister in law thought it was a jello dessert with peas in it. I don't recommend.
By juliehaser_2899895
Delray Beach, FL
on June 14, 2005
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Since the summer is coming and I make potato salad for all our family picnics during the summer - I tried this to see if I liked it better than my old tried and true potato salad recipe. Sure enough it was EXCELLENT. The beets give it a new sweet flavor that even children will love. I will make this recipe my new tried and true!
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