Creamy Beet & Potato Salad
Recipe
Nestlé® Carnation®

Creamy Beet & Potato Salad

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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. To keep your fingers and cutting board from being stained pink, use food-safe plastic gloves when handling the beets and dice them on a glass or porcelain plate.

20 mins. to Prepare

15 mins. Cooking Time

240 mins. Standing Time refrigerating

275 mins. Total

Servings: 12 servings, 2/3 cup each

Difficulty: Intermediate

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Ingredients

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Directions

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.

Amount Per Serving
Servings: 12 servings, 2/3 cup each
Calories220
Calories from Fat110
 %Daily Value*
Total Fat 12g19%
Saturated Fat 2.5g12%
Cholesterol 60mg21%
Sodium 580mg24%
Carbohydrates 24g8%
Dietary Fiber 2g9%
Sugars 5g
Protein 5g
Vitamin A2%
Vitamin C40%
Calcium6%
Iron10%
* Percent Daily Values are based on a 2,000 calorie diet.
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