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Creamy Beet & Potato Salad

Creamy Beet & Potato Salad
Makes:
12 servings, 2/3 cup each
Prep Time:
20
minutes
Total Time:
275
minutes
Low CalorieVegetarian
based on
5 reviews
One look at this rosy colored Creamy Beet & Potato Salad and you’ll know why it’s served at Christmastime in Panama. Cut potatoes and beets along with hard-cooked eggs are blended with a creamy, tangy dressing. While perfect for the holidays, this salad would also be a delicious addition to a summer picnic as a more interesting version of potato salad. To keep your fingers and cutting board from being stained pink, use food-safe plastic gloves when handling the beets and dice them on a glass or porcelain plate.

In this recipe:


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Ingredients:

  • 3 lbs. (about 6 small) russet potatoes, peeled and cut into 1-inch pieces
  • 1 can (15 oz.) whole beets in juice, drained and cut into 3/4-inch pieces*
  • 3 hard-cooked eggs, cut into quarters or smaller pieces
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2/3 cup mayonnaise
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon yellow mustard
  • 1 tablespoon white vinegar
  • 2 teaspoons salt or more to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • Chopped fresh parsley (optional)

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until potatoes are just fork tender; drain.

PLACE potatoes, beets and eggs in large bowl. Combine onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper in medium bowl. Gently fold dressing mixture into potato mixture. Store covered in refrigerator for at least 4 hours or overnight; stir occasionally. (The salad will become a deeper rose color as it sits!)

* NOTE: 3 fresh beets, boiled or roasted, can be used instead of the canned beets.


Reviews:

Review This Recipe
  •  Star(s)

    It is a good recipe.

    Aura Greenwood from ,

    I was born in Panama. My grandmother taught me how to make this Christmas Potato Salad & she never used the evaporated milk. Other changes are: (1) vinegar, 1 teaspoon and (2) mustard, 1 teaspoon.

  •  Star(s)

    I wish there was a '6' rating!

    Susan Campbell from Grass Lake, MI

    My husband would not touch a red beet with a ten-foot pole, so I used yellow golden beets instead. This is a fabulous dish, and my whole family just loved it. It will also be on our Easter menu.

  •  Star(s)

    Pretty Color

    LINDA KRASKEWICZ from Ashland, OH

    I tried this recipe and it turned a pretty pink color and tasted great but it was watery. I must have done something wrong.Still for spring this would be just the thing with the pink color.

  •  Star(s)

    Ensalada de Papas y remolacha

    Maribel Gonzalez from SAN ANTONIO, TX

    Very very delicious salad. It is a custom in Panama for Christmas to present this plate, with chicken with rice and tamales Panamenian style.. I love it.

  •  Star(s)

    Simple and Delicious

    Nagisa Detchemendy from Saint Leonard, MD

    First I wasn't too sure if I wanted to try this recipe because I am not a big fan of beets. I had a can of beets that I didn't know what to do with, plus my husband likes them so I decided to give it a try. I'm glad I did it. It was good! I could taste beets in it but it wasn't so strong. I can eat them this way. This recipe is simple (nothing fancy... pretty rosy color, though)- the best part is that you can actually enjoy the natural flavor of ingredients. We all enjoyed it, especially my husband. I'll be making this again.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 220
  • Calories from Fat: 110
  • Total Fat: 12g (19% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 60mg (21% of DV)
  • Sodium: 580mg (24% of DV)
  • Carbohydrates: 24g (8% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 5g
  • Protein: 5g
  • Vitamin A: 2% of DV
  • Vitamin C: 40% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Beet & Potato Salad

Ingredients

  • 3 lbs. (about 6 small) russet potatoes, peeled and cut into 1-inch pieces
  • 1 can (15 oz.) whole beets in juice, drained and cut into 3/4-inch pieces*
  • 3 hard-cooked eggs, cut into quarters or smaller pieces
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 2/3 cup mayonnaise
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 tablespoon yellow mustard
  • 1 tablespoon white vinegar
  • 2 teaspoons salt or more to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • Chopped fresh parsley (optional)

 

Directions

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 10 to 15 minutes or until potatoes are just fork tender; drain.

PLACE potatoes, beets and eggs in large bowl. Combine onion, celery, mayonnaise, evaporated milk, mustard, vinegar, salt and pepper in medium bowl. Gently fold dressing mixture into potato mixture. Store covered in refrigerator for at least 4 hours or overnight; stir occasionally. (The salad will become a deeper rose color as it sits!)

* NOTE: 3 fresh beets, boiled or roasted, can be used instead of the canned beets.

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