Pink Potato Salad

Ingredients:

2 lbs Yukon gold potatoes, peeld and cut into 1/2-inch cubes
salt and freshly ground black pepper to taste
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. 

Servings: 3 to 5 servings
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Easy