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Pink Potato Salad

By Paula Deen

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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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