Potato Beet SaladBest Foods
1 pound potatoes (peeled and cut into 1-inch chunks)
14 1/2 ounces beets (drained and cut into 1-inch pieces*)
1 cup Hellmann's® or Best Foods® Mayonnaise
10 ounces frozen mixed vegetables (thawed and drained)
1/3 cup green onions (finely chopped)
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1Cover potatoes with water in 2-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool.
2Combine potatoes with remaining ingredients in large bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced hard cooked eggs and sliced black olives.