Best Pink Potato Salad Recipes

PINK POTATO SALAD

Steps:

• Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
• Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
• Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
• Refrigerate for about 2 hours before serving.
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

PINK POTATO SALAD WITH BEETS- ENSALADA DE PAPA CON REMOLACHA

Steps:

• Put a pot of water on the stove and bring to a boil. Once the water is boiling add salt to the water. Cut the potatoes in half and place them into the pot of salted, boiling water. NOTE: Do not peel the potatoes before hand. Take the skin off the potatoes after they have been boiled and cooled. At this time also add the 4 eggs on top of the potatoes so that they can also boil and harden. Once the potatoes are fork tender remove from the water, and also remove the eggs. Drain and let potatoes cool down completely. Also let the eggs cool down completely. Once the potatoes are cooled take each piece peel the skin off and cut into cubes. You should get about 6 cubes per each half of potato. Once all of the potatoes have been peeled and cubed set them aside. Peel the eggs and mash the eggs with a potato masher or with a fork until you get coarse egg pieces. The pieces should be small not large. Add the eggs to the cubed potatoes. At this time, take the potatoes and egg mixture and add the grated onion, diced beets and add the mayonnaise and toss the salad together and watch the magic unfold! As all of the salad gets mixed together make sure that all of the potatoes are covered with mayonnaise and that all of the ingredients are well combined at this point the salad should be a beautiful pink color. Taste the salad and determine whether you want to add salt and if you do, add it at this point. Once the potato salad is seasoned to your preference, drizzle with olive oil and add the drained peas (optional). Toss the potatoes one last time and your salad is ready. Enjoy!

PINK POTATO SALAD

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.

PINK POTATO SALAD

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

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

Steps:

• 1. 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. 2. Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside. 3. 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.