Pink Potato Salad
Most potato salads are definitely not pink, yellow maybe depending on whether you use mustard or not, but not pink. No, I didn’t use dye…it’s from the beets! Some people may not enjoy the taste of raw beets, but I think they are fantastic in so many things, especially salads.
Earlier today I made some pretty amazing potato skins from garden potatoes. The recipe will be featured in the upcoming Growing issues of Manitoba, Alberta and Ontario Gardener (www.localgardener.net). I don’t like to waste so I had planned to make potato salad with the insides.
Having just picked some fresh young beets, radish and celery from the garden it wasn’t hard to decide what I was going to add to the salad. This salad is so quick and easy but best of all colourful, it almost looks like candy. If you want to hear some chatter at the next potluck or summer gathering you go to – make this.
8 mid-size garden potatoes, cooked and cut
1 small beet, cut
1 small radish, cut
1 stalk of celery, cut
1/2 small onion, cut
Mayonnaise to taste
Freshly squeezed lime
Salt and pepper
Place potatoes in bowl cut to a size you prefer. Add mayonnaise to your desired consistency. Personally, I don’t love a ton so I’ll leave the amount to you. Add between a teaspoon to a tablespoon of fresh lime juice to taste. You want to have a slightly soured taste but not a full lime flavour. Stir the potatoes, mayo and lime juice until the potatoes are evenly covered.
Using a food processor blend the beet, radish, celery and onion until fine and slowly mix them in with the potatoes, this will immediately give you that beautiful pink colour. Add salt and pepper to taste.
Serve with a few slices of beet, radish and/or celery on top as a garnish.
**You will notice that I try to use as many natural ingredients as I can in my recipes. I prefer to have my family eat this way and with several allergies in our extended family, I have to often alter recipes. You’ll see I use lime or lemon in place of vinegar where I can.