Pink Potato Salad
Vibrant, tangy, and irresistibly creamy, Pink Potato Salad is a delightful twist on the classic crowd-pleaser that’s perfect for picnics, potlucks, and family dinners. Featuring tender red-skinned potatoes tossed in a luscious dressing made with pickled beet juice, mayonnaise, and sour cream, this salad gets its signature rosy hue from the beet juice infusion. Crispy celery, tangy dill pickles, and zesty Dijon mustard add layers of flavor and texture, while hard-boiled eggs lend a satisfying richness. Finished with fresh dill for a pop of herbal brightness, this visually stunning potato salad is easy to prepare in under an hour and guarantees to wow both your eyes and taste buds. Serve chilled for the ultimate refreshing side dish.
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Recipe Information
Ingredients
- 2 lbs Red-skinned potatoes
- 0.5 cups Pickled beet juice
- 2 Celery stalks
- 0.5 Red onion
- 0.5 cups Dill pickles
- 0.75 cups Mayonnaise
- 0.5 cups Sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 tbsp Fresh dill
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 Eggs, hard-boiled
Instructions
Wash and scrub the red-skinned potatoes. Chop them into bite-sized pieces while keeping the skins on.
Place the potatoes in a large pot, cover them with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and set aside to cool.
While the potatoes are cooling, prepare the vegetables. Dice the celery stalks, finely chop the red onion, and chop the dill pickles.
Peel and chop the hard-boiled eggs into small pieces.
In a large mixing bowl, combine the cooled potatoes with celery, red onion, pickles, and eggs.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, pickled beet juice, fresh dill, salt, and black pepper to make the dressing.
Pour the dressing over the potato mixture and gently stir to combine, ensuring all the ingredients are evenly coated.
Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld and the pink hue to fully develop.
Serve chilled and garnish with a sprinkle of fresh dill, if desired.
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 4147 mg | 180% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 35.7 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 389 mg | 30% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4755 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
