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Loading...| 4 large potatoes , peeled , cooked , cubed | |
| 4 stalks celery , washed , cut in bite size pieces | |
| 1 small sweet white onion , diced | |
| 4 medium garlic dill pickles , diced | |
| 1 cup pickled beet , diced | |
| 6 slices cooked bacon , diced ( optional ) | |
| 1/2 teaspoon celery seed | |
| 1/2 teaspoon nutmeg , sprinkled | |
| 1 tablespoon olive oil | |
| 2 tablespoons white vinegar | |
| 1 tablespoon white sugar | |
| 1/2 cup evaporated milk | |
| 1 drop red food coloring | |
| 2 dashes dry mustard |
| 1. | In a large bowl, combine potatoes, celery, onion, pickles, beet and bacon. Toss gently to evenly mix |
| 2. | In a separate small bowl, mix together celery seed, nutmeg, olive oil, white vinegar, sugar, evaporated milk, red food coloring and dry mustard. |
| 3. | Pour the dressing mixture over the salad ingredients and toss gently to coat. |
| 4. | Chill in the refrigerator before serving. |
Easy to make and delicious to eat.
This salad is a great way to use up leftover potatoes and veggies.
It’s also a great make-ahead dish for parties and potlucks.
Contains bacon and sugar, which may not be suitable for some dietary restrictions.
Potatoes are a great source of potassium, vitamin C, and fiber. The beets in this salad are also high in vitamins and minerals. However, the high amount of sugar and fat may not make it the healthiest option.
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