Welcome! Subscribe now to view all shows. Login / Learn More
 

More Views

More Views

Pink Potato Salad Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
25 MIN 10 Prep + 15 Cook
3-5 Servings
$ /Serving

Pink Potato Salad Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
3-5 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product