Pink Potato Salad Recipes

Steps:

• Several hours before serving, boil potatoes in salted water until fork tender.
• Drain and cool slightly, then peel and slice.
• Pour Catalina dressing over warm potato slices coating slices well. Allow to marinate in the refrigerator until cold.
• Add onion, pickle relish, boiled eggs and mayonnaise. Mix well and serve.
• Note: Do NOT use "salad dressing" in this recipe.

Steps:

• Drain beets and combine all ingredients and mix together.
• Refrigerate until chilled.
• You can also use fresh beets- just boil and dice, but this will add to the cooking time.
• Serve and Enjoy!

Steps:

• Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.
• Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.
• Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.
• Refrigerate for about 2 hours before serving.
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Drain yogurt in a cheesecloth-lined sieve for 30 minutes. Place potatoes in a medium pot, and cover with cold water; bring to a boil over high heat. Boil until tender, about 20 minutes. Remove from heat. Drain; run under cold water to stop cooking. Set aside until completely cool.
• Cut potatoes into 1-inch pieces; place in a bowl. Add cucumber, olives, onion, and chervil; set aside.
• Place drained yogurt (about 1 1/2 cups) in a bowl. Add red-wine vinegar, cinnamon, nutmeg, salt, and paprika; stir until well combined. Pour over potato mixture; stir until potatoes are well coated. Transfer to a serving bowl; serve immediately.