May 30, 2009

Potato and pickled beet salad

My husband was very anxious to kick off the barbecue season this year, partially due to a gradual change in my cooking habits in recent months which introduced vegetarian dishes to our dinner menu. Even though I enjoy a good steak once in a while, I love all the veggie-loaded side dishes. Potato and Beet salad is one of my family's and friend's favorites.

1 can of Goya dark kidney beans
1 jar of Greenwood sweet & tangy sliced pickled beets
1 red onion
4-5 medium potatoes
Salt & pepper to taste


Peel and dice the potatoes, place in a pot covering with water, add salt and cook on medium high until soft. Drain and let cool.

Drain the picked beets and cut into pieces.

Add diced red onion and drained red kidney beans.

Mix in mayonnaise and season with salt and pepper to taste.

Over the years, I have tried many brands of dark kidney beans and pickled beets, and learned that the ones I used in this recipe have the best flavour and texture. To make the salad a bit more sweet and tangy, I sometimes add a bit of liquid reserved from the pickled beets.

I hope you will enjoy this recipe, it truly is the perfect addition to an outdoor menu.

~ Mirela
Jantar Handcrafted Jewelry


Karina said...

Thanks for the recipe! I'm looking forward to trying it!

Marilyn (Pulp Sushi) said...

Wow! This sounds really good. Thanks for sharing!

Cindy Lietz, Polymer Clay Tutor said...

Wow! A bright pink potato salad. How pretty is that! Sounds delicious too. Can't wait to try it!

May Luk Ceramics said...

That looks amazing and all the ingredients that I love. I can tell it's a winner.

persuede said...

sounds delish!

Michelle Stasha said...

ohhh I love beets, going to try this