Brunch

potato-beet salad, 1/2 cup is for Salad.

potato-beet salad, 1/2 cup takes several minutes to prepare.

potato-beet salad, 1/2 cup takes several minutes to cook.

potato-beet salad, 1/2 cup makes 18 servings.

The ingredients for potato-beet salad, 1/2 cup are:

4-5 potatoes, boiled. with skin, peeled & diced
1 large beet or 2 small, boiled w/o skin, diced
3 large carrots, boiled w/o skin, diced
1 small /medium onion, chopped
1/2 - 3/4 cup of chopped up pickles (adjust accoring to your taste)
sunflower oil
1 tsp salt (to taste)

Here is how you make potato-beet salad, 1/2 cup:

boil beets, potatoes and carrots. let cool. then dice.dice the pickles and onion. add salt, and oil. mix well.chill in refrigerator. serve cold.best prepared a day ahead and served next day when the flavors had chance to mix&blend.Number of Servings: 18Recipe submitted by SparkPeople user LUDMILA10.

The nutritional information for potato-beet salad, 1/2 cup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 69.1

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 226.0 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 0.5 g
• Protein: 1.1 g

The dietary needs meet for potato-beet salad, 1/2 cup is Vegan