Pickled Beet Potato Salad

Course: Salad, Side Dish

Cuisine: Newfoundland, North American

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Calories: 139kcal

Author: Lord Byron's Kitchen

Pickled Beet Potato Salad is a sweet and creamy side dish paired perfectly with chicken or roast beef; a perfect summer potluck take-along side dish! Vibrantly pink and quite frankly, a bit odd, but super delicious and a conversation starter too! What more could you ask for in a potato salad?

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Ingredients

6-8 medium potatoes, white flesh, peeled and roughly chopped
1/4 cup mayonnaise
2 tablespoons sugar (add more if you want a sweeter salad)
1 cup pickled beets, roughly chopped (reserve pickling juice!)
3/4 cup pickled beet juice
1/2 teaspoon salt

Instructions

Wash the peeled and chopped potatoes well under cold running water. Add them and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
Add all of the other ingredients, except for 1/4 cup of the beet juice, and using a large spoon, vigorously mix all of the ingredients together.
Taste for seasoning and sweetness and adjust accordingly. Add more beet juice if you would like a deep pink potato salad, but only add the extra beet juice if the potato salad is not already too moist.
Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

Nutrition