Beet & Potato Salad by El Mejor Nido, made with NESTLÉ® CARNATION® Evaporated Milk, garnished with herbs.

Creamy Beet & Potato Salad

Name: Creamy Beet & Potato Salad
Prep time: 20 s
Cook time: 15 s
Total time: 275 s
Yield: 12
Ingredients: 3 pounds (about 6 small) russet potatoespeeled and cut into 1-inch pieces; 1 can (15 ounces) whole beets in juicedrained and cut into 3/4-inch pieces*; 3 hard-cooked eggscut into quarters or smaller pieces; 1 medium onionchopped; 2 celery stalkschopped; 2/3 cup mayonnaise; 2/3 cup (5 fluid-ounces can) NESTLÉ® CARNATION® Evaporated Milk; 1 tablespoon yellow mustard; 1 tablespoon white vinegar; 2 teaspoons salt or more to taste; 1 teaspoon freshly ground black pepper or to taste; 2 teaspoons chopped fresh parsley (optional)

EL MEJOR NIDO

Level

Easy

Prep

20 min

Cook

15 min

Servings

12 servings, 2/3 cup each

One look at this rosy colored Creamy Beet & Potato Salad and you’ll know why it’s served at Christmastime in Panama. Cut potatoes and beets along with hard-cooked eggs are blended with a creamy, tangy dressing. While perfect for the holidays, this salad would also be a delicious addition to a summer picnic as a more interesting version of potato salad. To keep your fingers and cutting board from being stained pink, use food-safe plastic gloves when handling the beets and dice them on a glass or porcelain plate.