This eye-catching potato salad is so unique, and it’s not every day you get to make a pink side dish. The texture and slightly sweet flavor of the roasted beets is a wonderful complement to the new potatoes.
3 medium red beets, trimmed
1 tablespoon canola oil
1 pound new potatoes
⅓ cup mayonnaise
1 tablespoon fresh lemon juice
½ cup finely chopped celery
¼ cup plus 1 tablespoon sliced green onions, divided
1 teaspoon salt
¾ teaspoon ground black pepper
Preheat the oven to 400 degrees. Drizzle the beets with the oil, wrap them in aluminum foil, and bake them for 1 hour. Let them cool for 10 minutes, and then peel them. Cut the beets into 1 ½-inch cubes.
Place the potatoes in a large pot, and cover them with water. Bring the water to a boil over high heat, and cook the potatoes until they are tender, for 12 to 14 minutes. Drain the potatoes, and let them cool slightly before cutting them into quarters.
In a large bowl mix together the mayonnaise, lemon juice, celery, ¼ cup of the green onions, salt, and pepper. Place the cooked beets and the potatoes in the bowl, and gently toss everything together until the vegetables are completely coated and the mixture turns pink. Top the salad with the remaining 1 tablespoon green onions. Refrigerate the salad until you are ready to serve it.
MAKES 6 TO 8 SERVINGS.