Pickled Beet Potato Salad

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pickled beet, juice
  • 1 cup Pickled beets
  • 6 Potatoes, medium

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Salt
  • 2 tbsp Sugar

Found on prettypracticalpantry.com

Ingredients

• 6-8 medium potatoes, white flesh, peeled and boiled until tender, drained
• 1 cup pickled beets, roughly chopped
• ¾ cup pickled beet juice
• ¼ cup mayonnaise
• 2 tablespoons sugar
• ¼ teaspoon salt

Directions

• Place the drained potatoes back into the pot in which you boiled them
• Using a hand-held potato masher, or a potato ricer, mash the potatoes for this salad as you would if you were making mashed potatoes; no lumps is best!
• Add all of the ingredients, but hold back on ¼ cup of the beet juice
• Using a large spoon, vigorously mix all of the ingredients together
• If the salad is still firm, and if the colour is too pale, add the rest of the beet juice and mix well into the potato mixture
• You want to obtain a bright pink colour, yet maintain a mashed potato consistency
• Taste for seasoning and sweetness and adjust accordingly