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Pink Potato Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
3 to 5 servings Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
3 to 5 servings Servings
$ /Serving

Pink Potato Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
3 to 5 servings 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 freshly chopped parsley leaves
  • 1 15 ounce can sliced beets, drained and diced
  • 1 small red onion, finely diced

Preparation

Preheat oil to 375 °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.

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Preparation

Preheat oil to 375 °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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product