Pink Potato Salad Recipes

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PINK POTATO SALAD

A vivid pink potato salad with beats, even beat haters like it! Always a conversation piece at potlucks! This is a Colombian recipe.

Provided by WonderMima

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7



Pink Potato Salad image

Steps:

  • Drain beets and combine all ingredients and mix together.
  • Refrigerate until chilled.
  • You can also use fresh beets- just boil and dice, but this will add to the cooking time.
  • Serve and Enjoy!

4 medium potatoes, peeled, boiled and diced
2 carrots, peeled, boiled and diced
1 onion, diced small
1 (15 ounce) can diced beets
1 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper

PINK POTATO SALAD

Use red or white small potatoes if fingerling potatoes are unavailable.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11



Pink Potato Salad image

Steps:

  • Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
  • Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
  • Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.

2 cups plain nonfat yogurt
1 1/2 pounds fingerling potatoes
1 seedless cucumber, cut into 1/4-inch-thick half moons
4 ounces (about 1 cup) kalamata olives, pitted and cut in half
1 small red onion, sliced into thin half moons
1/4 cup picked fresh chervil leaves
3 tablespoons red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon paprika

PINK POTATO SALAD

From cooks.com -- no beets here! Think Pink! Prep time does not include boiling and chill time for potatoes.

Provided by SarahBeth

Categories     Potato

Time 1h30m

Yield 1 bowl, 6-8 serving(s)

Number Of Ingredients 6



Pink Potato Salad image

Steps:

  • Several hours before serving, boil potatoes in salted water until fork tender.
  • Drain and cool slightly, then peel and slice.
  • Pour Catalina dressing over warm potato slices coating slices well. Allow to marinate in the refrigerator until cold.
  • Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.
  • Note: Do NOT use "salad dressing" in this recipe.

6 -8 medium potatoes, boiled
1 red onion, diced
1/4 cup dill pickle relish
2 hard-boiled eggs (optional)
3/4 cup Hellmann's mayonnaise
1/2 cup Catalina dressing

PINK POTATO SALAD

Provided by Food Network

Categories     side-dish

Yield Colorfully serves 6-8

Number Of Ingredients 12



Pink Potato Salad image

Steps:

  • Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
  • Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
  • Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
  • Refrigerate for about 2 hours before serving.
  • The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
  • This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

7 or 8 medium potatoes
3 beets
3 hard boiled eggs
3 carrots
2 sticks of celery
1 small onion
2 sour pickles
1 small can of sweet peas
3 tablespoons Dijon mustard
3/4 cup mayonnaise
2 tablespoons sour cream
Salt and pepper to taste

HEAVENLY PINK SALAD

This salad has been a required dish at Thanksgiving and Xmas for over 25 years at our house. It is our absolute favorite and so easy to fix! Enjoy!

Provided by Debra Tyner

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 2h10m

Yield 12

Number Of Ingredients 7



Heavenly Pink Salad image

Steps:

  • Mix together the cherry pie filling, condensed milk, oranges, pineapple, coconut, marshmallows and whipped topping.
  • Chill for several hours and top with crushed pecans if desired.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 59.6 g, Cholesterol 11.1 mg, Fat 14.1 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 11.6 g, Sodium 86.4 mg, Sugar 42.2 g

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) can mandarin oranges, drained
1 (15 ounce) can crushed pineapple
1 cup shredded coconut
2 cups miniature marshmallows
1 (16 ounce) package frozen whipped topping, thawed

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