English | Español
One look at this rosy colored Creamy Beet & Potato Salad and you’ll know why it’s served at Christmastime in Panama. Cut potatoes and beets along with hard-cooked eggs are blended with a creamy, tangy dressing. While perfect for the holidays, this salad would also be a delicious addition to a summer picnic as a more interesting version of potato salad.
Original reipce makes 2 dozen Change Servings
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until potatoes are just fork tender; drain.
PLACE potatoes, beets and eggs in large bowl. Combine onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper in medium bowl. Gently fold dressing mixture into potato mixture. Store covered in refrigerator for at least 4 hours or overnight; stir occasionally. (The salad will become a deeper rose color as it sits!)
* NOTE: 3 fresh beets, boiled or roasted, can be used instead of the canned beets.
|Calories from Fat||110|
|Total Fat 12g||19%|
|Saturated Fat 2.5g||12%|
|Total Carbohydrate 24g||8%|
|Dietary Fiber 2g||9%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close