Potato and Beet Salad Recipe

This recipe serves 10 people

Ingredients

• 6 to 8 medium potatoes
• 4 to 5 medium carrots
• 2 to 3 medium beets
• 1 medium onion
• 4 to 5 hard-boiled eggs (omit for a vegetarian version)
• 1 ½ to 2 cups mayonnaise
• ¼ cup mustard
• ¼ cup lemon juice or vinegar
• Garlic powder
• Onion powder
• Salt and pepper to taste

Preparation

1. Cook the vegetables

• Cook the vegetables separately (carrots, beets, and potatoes) until tender.

2. Chop the vegetables

• Cut the carrots into small cubes, along with the potatoes and beets.

3. Chop the onion

• Finely chop the onion.

4. Combine the ingredients

• Mix all the vegetables and onion together in a large bowl.

5. Prepare the dressing

• Combine the mayonnaise, mustard, lemon juice, salt, and pepper, then fold into the vegetables.

6. Add the eggs

• Add the chopped hard-boiled eggs, if desired.

7. Refrigerate

• Refrigerate for at least 30 minutes before serving.

Tips

• Adjust the amount of mayonnaise and mustard to taste.
• For a vegetarian version, omit the eggs.