Soups & Salads

Creamy Beet & Potato Salad

CARNATION® MILKS
Creamy Beet & Potato Salad
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
12 servings, 2/3 cup each
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
15 min
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.

INGREDIENTS

Step 1

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.

Step 2

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.

INGREDIENTS

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