potato-beet salad, 1/2 cup
- Number of Servings: 18
Ingredients
4-5 potatoes, boiled. with skin, peeled & diced1 large beet or 2 small, boiled w/o skin, diced3 large carrots, boiled w/o skin, diced1 small /medium onion, chopped1/2 - 3/4 cup of chopped up pickles (adjust accoring to your taste)sunflower oil1 tsp salt (to taste)
boil beets, potatoes and carrots. let cool. then dice.
dice the pickles and onion. add salt, and oil. mix well.
chill in refrigerator. serve cold.
best prepared a day ahead and served next day when the flavors had chance to mix&blend.
Number of Servings: 18
Recipe submitted by SparkPeople user LUDMILA10.
dice the pickles and onion. add salt, and oil. mix well.
chill in refrigerator. serve cold.
best prepared a day ahead and served next day when the flavors had chance to mix&blend.
Number of Servings: 18
Recipe submitted by SparkPeople user LUDMILA10.
Nutritional Info Amount Per Serving
- Calories: 69.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 226.0 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g
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