Yield: 3 servings
Measure | Ingredient |
---|---|
4 larges | Potatoes, cubed |
½ teaspoon | Salt |
¼ cup | Butter |
1 cup | Pickled beets, drained |
4 \N | Hard boiled eggs |
1 cup | Mayonnaise |
1 \N | Onion, diced |
Cook potatoes in boiling, salted water until tender. Drain and add salt, butter and beets. Mash until tender and no lumps remain. Add 3 of the eggs, onion and mayonnaise. Mix well with potatoes and beets. Use the remaining egg to decorate the top of your salad. Randy Rigg Submitted By RANDY RIGG On 05-14-95