Recipe courtesy of Eleanor Chojnacki

Pink Potato Salad

  • Yield: Colorfully serves 6-8
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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


  1. 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.
  2. Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
  3. 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.
  4. Refrigerate for about 2 hours before serving.
  5. 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.
  6. This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .
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