Pink Potato Salad

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
3 to 5 servings
Level:
Easy

Ingredients
  • 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly chopped parsley leaves
  • 1 (15-ounce) can sliced beets, drained and diced
  • 1 small red onion, finely diced
  • Peanut oil, for frying
Directions

Preheat oil to 375 degrees F.

Fry potatoes in batches for 5 minutes or until fork tender and golden. Remove with a slotted spoon or spider and place on a paper towel lined sheet tray.

Place the warm potatoes in a large bowl and season with salt and pepper. Mix mayonnaise, Dijon, lemon juice and parsley together in a small bowl. Fold in beets and red onion. Pour dressing over the potatoes and toss until coated.


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