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Ingredientes
- 2 lb white boiling potatoes
- 1/2 lb beets
- 1 c. diced carrots
- 1/2 c. diced celery
- 1/2 c. chopped red onion
- 1/4 c. sweet pickle relish
- 1/2 c. minced Italian parsley
- 1 c. mayonnaise
- 1/4 c. white wine vinegar
- 1/4 c. extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 3/4 tsp salt
- 1/8 tsp freshly-grnd white pepper
Direcciones
- Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add in them just before serving.
- Boil the potatoes, beets and carrots in separate pots till tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cold.
- Add in the celery, onion, pickle relish and parsley and mix.
- Combine the mayonnaise, vinegar, extra virgin olive oil, mustard, salt and pepper. Add in to the salad and mix gently with a rubber spatula. Chill the salad for several hrs and mix again. The salad tastes best if prepared the night before serving.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 214 | 71% |
| Total Fat 24.27g | 30% |
| Saturated Fat 3.37g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 504mg | 14% |
| Total Carbs 20.18g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.08g | 3% |
| Protein 2.16g | 3% |
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