- Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving.
- Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.
- Add the celery, onion, pickle relish and parsley and mix.
- Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.
- This recipe yields 10 servings.
- Each serving: 249 calories; 444 mg sodium; 6 mg cholesterol; 14 grams fat; 2 grams saturated fat; 31 grams carbohydrates; 3 grams protein; 2.60 grams fiber.
Notes:
Recipe from Andre Guerrero, executive chef of Linq restaurant, 8338 W. Third Street, Los Angeles, CA |
