Pink Potato Salad Recipe Is a Deliciously Fun Twist on a Cookout Classic

We can all agree that no cookout spread is complete without a bowl of potato salad. This Pink Potato Salad recipe puts a colorful spin on this classic side by adding a surprise ingredient: canned beets. This pantry staple is known for its sweet and earthy flavor, which pairs well with the creamy mayonnaise, sharp mustard and other ingredients. The best part: This side comes together in just 20 minutes and yields 10 servings — plenty for a crowd!

This recipe uses Yukon gold potatoes, which are buttery and nutty. However, you can use russet or red potatoes in a pinch. While the potato salad is served warm, you can serve it cold. Just be sure to let it cool at room temperature before refrigerating it. Tell us in the comments your go-to way of preparing potato salad at home!

For more summertime sides, make these recipes for Grilled Parmesan Corn on the Cob and Bacon-Cheddar Pasta Salad.

• Peanut oil for frying
• 2 lbs. Yukon gold potatoes, peeled, cut into 1/2” cubes
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup mayonnaise
• 1 tsp. Dijon or grainy Dijon
• 1 Tbs. lemon juice
• 1 Tbs. chopped fresh parsley
• 1 (15 oz.) can diced beets, drained
• 1 small red onion, finely chopped

Instructions

• Line baking sheet with paper towels. In pot, heat oil until deep-frying thermometer registers 375°F or until shimmering. In batches, add potatoes and cook until fork tender and golden, about 5 min. per batch. Using slotted spoon, transfer to baking sheet. In large bowl, mix warm potatoes with salt and pepper. In small bowl, combine mayonnaise, Dijon, lemon juice and parsley. Fold in beets and onion. Pour dressing over potatoes. Toss until evenly coated.

Nutrition

• Calories: 200 kcal
• Fat: 14 gram
• Saturated Fat: 2 gram
• Protein: 2 gram
• Carbohydrate: 20 gram
• Fiber: 2 gram
• Cholesterol: 5 mg
• Sugar: 3 gram
• Sodium: 300 mg