Side Items

Potato and Beet Salad takes 60 minutes to prepare.

Potato and Beet Salad takes 30 minutes to cook.

Potato and Beet Salad makes 10 servings.

The ingredients for Potato and Beet Salad are:

2 lbs boiled potato new
6 small size beets (roasted and diced)
1/2 cup Light Sour Cream
1/2 cup Kraft Mayo Light Mayonnaise (Mayo)
1/4 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1/4 cup, chopped Scallions, raw
2 TBS Granulated Sugar
3 TBS Cider Vinegar
1/4 tsp Salt
Fresh Ground Black Pepper to taste
2 TBS chopped fresh dill weed ( or 1 to 1/12 tsp dried)

Here is how you make Potato and Beet Salad:

Roast the beets whole with 1 TBS oil, wrapped tightly in foil for about 45 minutes. Let cool, then peel and dice into chunks. Set aside and save.Cut new potatoes into small even pieces. Boil new potatoes. While potatoes are cooking, mix together the sour cream, mayo, sugar, vinegar, salt, pepper and dill.Drain potatoes, then add the red onions while potatoes are still hot. Add scallions and then add the dressing mixture. HOLD the beets. Chill the potato salad. Just before serving, stir in the beets. (Otherwise they really dye everything pink!)Serving Size: Serves 10Number of Servings: 10Recipe submitted by SparkPeople user SISSYFEB48.

The nutritional information for Potato and Beet Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 121.4

• Total Fat: 3.6 g
• Cholesterol: 4.0 mg
• Sodium: 153.7 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 0.8 g
• Protein: 2.5 g