Pink Potato Salad Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

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  • 2 lbs Yukon Gold potatoes, peeld and cut into 1/2-inch cubes
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 1 (15 oz) can sliced beets, drained and diced
  • 1 small red onion, finely diced
  • peanut oil, for frying
  • salt and freshly ground black pepper


Preheat oil to 375°.


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.

Pink Potato Salad


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