Pink Potato Salad Recipes
PINK POTATO SALAD
From cooks.com -- no beets here! Think Pink! Prep time does not include boiling and chill time for potatoes.
Provided by SarahBeth
Categories Potato
Time 1h30m
Yield 1 bowl, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Several hours before serving, boil potatoes in salted water until fork tender.
- Drain and cool slightly, then peel and slice.
- Pour Catalina dressing over warm potato slices coating slices well. Allow to marinate in the refrigerator until cold.
- Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.
- Note: Do NOT use "salad dressing" in this recipe.
PINK POTATO SALAD
A vivid pink potato salad with beats, even beat haters like it! Always a conversation piece at potlucks! This is a Colombian recipe.
Provided by WonderMima
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain beets and combine all ingredients and mix together.
- Refrigerate until chilled.
- You can also use fresh beets- just boil and dice, but this will add to the cooking time.
- Serve and Enjoy!
PINK POTATO SALAD
Use red or white small potatoes if fingerling potatoes are unavailable.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
- Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
- Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.
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