Pink Potato Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 3 to 5 servings
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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


  1. Preheat oil to 375 degrees F.
  2. 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.
  3. 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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