I was only making a small batch for myself, so I used an 8" x 8" Pyrex dish. If you are going to make this for a crowd, then double the recipe and use a 9" x 13" dish.
I like how the pickled beet juice gives the salad a pink color and added tangy flavor. You can top it with some fresh parsley or chives. I can't get enough of this salad. I usually eat more than one serving. I try to use light mayonnaise so I don't feel so guilty.
Potato Salad with Pickled Beets
Prep Time: 15 minutes
Keywords: no bake salad side potatoes pickled beets peas and carrots hard boiled eggs July 4th American summer
Ingredients (4-6 servings)
- 3 cups cubed potatoes, cooked and cooled
- 3 hard boiled eggs. cooled and chopped
- 3/4 cups canned peas and carrots, drained
- 3/4 cups chopped pickled beets, drained
- 1/2 cup mayonnaise
- 1 tablespoon pickled beet juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
In a large bowl add potatoes, eggs, carrots, peas, and pickled beets.
Add mayonnaise and mix well.
Then add beet juice, salt and pepper and mix until fully incorporated.
Next transfer mixture to an 8 " x 8" dish , cover and place in fridge.
Refrigerate at least 1 hour prior to serving or overnight.
Top with chopped fresh parsley or chives if desired and serve as a side to your favorite summer dish!
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