Pink Potato Salad Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Servings
Easy Level
25 MIN 10 Prep + 15 Cook

Pink Potato Salad Recipe by Paula Deen

Easy Level
25 MIN 10 Prep + 15 Cook
Pink Potato Salad

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
  • salt and freshly ground black pepper

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.

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