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Recipe

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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 12 servings, 2/3 cup each
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 12 servings, 2/3 cup each
Calories 220
Calories from Fat 110
%Daily Value*
Total Fat 12g 19%
Saturated Fat 2.5g 12%
Cholesterol 60mg 21%
Sodium 580mg 24%
Total Carbohydrate 24g 8%
Dietary Fiber 2g 9%
Sugars 5g
Protein 5g
Vitamin A 2%
Vitamin C 40%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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