Page 30 - Hello! Recipe Book

Creamy Beet &

Potato Salad

12 servings 35 minutes

Ingredients

3 lbs russet potatoes, peeled

and cut into 1-inch pieces

1 15 oz can whole beets in Directions

juice, drained and cut into
1. Place potatoes in large saucepan. Cover with
3/4-inch pieces
water; bring to a boil. Cook over medium-high
3 hard-cooked eggs, cut into heat for 10 to 15 minutes or until potatoes are

quarters or smaller pieces just fork tender; drain.

1 medium onion, chopped 2. Combine onion, celery, mayonnaise,

evaporated milk, mustard, vinegar, salt and
2 celery stalks, chopped
pepper in medium bowl.
2/3 cup mayonnaise 3. Place potatoes, beets and eggs in large bowl.

2/3 cup evaporated milk Gently fold dressing mixture into potato

1 tbsp yellow mustard mixture.

1 tbsp white vinegar 4. Store covered in refrigerator for at least 4
hours or overnight; stir occasionally. (The
2 tsp salt or more to taste
salad will become a deeper rose color as it sits!)
1 tsp freshly ground black

pepper

2 tsp chopped fresh parsley

(optional)

From the Kitchen of:

Jocelyn O.

Hello! Central Florida
Billing Manager