Potato Beet Salad Serves: 8
Prep Time: 15 min
Cook Time: 12 min

Nutritional Information

Serving Size 1 serving
Amount per Serving
Calories 160
Calories from Fat 60
Total Fat 9 %
Saturated Fat 5 %
Trans Fat 0 g
Cholesterol 2 %
Sodium 15 %
Total Carbs 8 %
Dietary Fiber 12 %
Sugars 6 g
Protein 3 g
Vitamin A 8 %
Vitamin C 15 %
Calcium 2 %
Iron 8 %

Potato Beet Salad

Ingredients

  • 1 lb. potatoes, peeled and cut into 1-inch chunks
  • 1 can (14.5 oz.) beets, drained and cut into 1-inch pieces*
  • 1 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1 package (10 oz.) frozen mixed vegetables, thawed and drained
  • 1/3 cup green onions, finely chopped
  • Juice of 1 lime

Directions

  1. Cover potatoes with water in 2-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool.
  2. Combine potatoes with remaining ingredients in large bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced hard cooked eggs and sliced black olives.
  • *SUBSTITUTION: Use 1 lb. fresh beets. In 2-quart saucepan, add beets and cover with water. Bring to a boil over high heat. Reduce heat and simmer 15 minutes or until beets are tender. Drain and cool; then peel and cut into 1/2-inch pieces.
  • Cost per recipe*: $4.16 Cost per serving*: $0.52 *Based on average retail prices at national supermarkets.

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