Newfoundland Beet and Mustard Potato Salads

Start by peeling and slicing about 8 to 10 medium potatoes. There should be enough to fill a 2-litre (quart) pot.

Boil potatoes in lightly salted water until fork tender. Drain and let dry off on the warm turned off burner.

Mash potatoes until creamy and there are no lumps remaining.

Divide the mashed potatoes into two equal amounts. You should have about 3 cups of mashed potatoes in each amount. Now you are ready to start making each salad.

Beet Potato Salad

About 3 cups warm mashed potatoes

¼ cup pickled beets, lightly drained (more or less to suit the colour you want)

1 to 2 tablespoons white sugar

⅓ to ½ cup mayonnaise or salad dressing

Milk or beet juice as needed

Salt and pepper to taste

How to make it

In a medium sized bowl, mash the beets into the potatoes. Add 1 tablespoon sugar and mayonnaise and mix well. Taste for sweetness and add more sugar if necessary. The mixture should be soft. Add a little more mayonnaise or a dribble of milk or beet juice if the salad seems too stiff. Remember it will thicken as it chills. Season with salt and pepper to taste. Pile salad in serving dish and chill until ready to serve. Makes 6-8 servings. In a medium sized bowl, mash the beets into the potatoes. Add 1 tablespoon sugar and mayonnaise and mix well. Taste for sweetness and add more sugar if necessary. The mixture should be soft. Add a little more mayonnaise or a dribble of milk or beet juice if the salad seems too stiff. Remember it will thicken as it chills. Season with salt and pepper to taste. Pile salad in serving dish and chill until ready to serve. Makes 6 to 8 servings.

Use bright red pickled beets for best results. I'm all out of my homemade beets so I had to use store-bought. Mash and combine the beets with the potatoes and then add the remaining ingredients, mixing well. Pile into a pretty serving dish and chill until ready to eat.

Directions at stuffedatthegills.ca

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