Garden Potato Salad Recipe
Ingredients
6 medium potatoes (2 pounds)
2/3 cup mayonnaise or salad dressing
1 tablespoon prepared horseradish
1/8 teaspoon pepper
1 8 1/4-ounce can sliced carrots, drained
3/4 cup frozen peas, thawed
1/2 cup chopped onion
3/4 cup chopped dill pickle
1 16-ounce jar pickled sliced beets, chilled
Sliced radish (optional)
Parsley (optional)
Directions
Cook unpeeled potatoes in boiling salted water about 40 minutes or till tender; drain.
Cool, peel, and dice potatoes.
Stir together mayonnaise or salad dressing, horseradish, and pepper.
In a large mixing bowl combine the diced potatoes, carrots, peas, onion, and chopped dill pickle.
Add the mayonnaise mixture to potato mixture; toss lightly to coat evenly.
Cover and chill.
Drain and cut beets into strips; toss with chilled potato mixture just before serving.
Garnish potato salad with sliced radish and parsley sprig, if desired.
Cool, peel, and dice potatoes.
Stir together mayonnaise or salad dressing, horseradish, and pepper.
In a large mixing bowl combine the diced potatoes, carrots, peas, onion, and chopped dill pickle.
Add the mayonnaise mixture to potato mixture; toss lightly to coat evenly.
Cover and chill.
Drain and cut beets into strips; toss with chilled potato mixture just before serving.
Garnish potato salad with sliced radish and parsley sprig, if desired.
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