Thursday, May 27, 2010

Potato Beet Salad

Potato Beet Salad
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 Best Foods Mayonnaise
1 package (10 oz.) frozen mixed vegetables, thawed and drained
1/3 cup green onions, finely chopped
Juice of 1 lime
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.
Combine potatoes with remaining ingredients in large bowl. Season, if desired, with salt and ground black pepper.

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