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6 cups (1500 mL) plain mashed potato
1 cup (250 mL) bottled salad dressing, using more or less to taste (see note)
1 rounded tbsp (15 mL) sugar optional
1 cup (250 mL) finely diced pickled beets
4 tbsp (60 mL) pickled beet juice (more or less to taste)


The sugar in this recipe is optional but some people like to add it to take a little of the tart edge off the pickled beets. If you add it, dissolve it in the beet juice first.

Simply mix together all of the ingredients until very well combined. Cover and refrigerate for several hours until ready to serve. Refrigerate leftovers–if there are any.

Note on salad dressing: Beet potato salad calls for salad dressing, which is the jarred, spoonable type dressing that looks much like mayonnaise. If you want to make a substitute using mayonnaise, simply mix together 1 cup (250 mL) mayonnaise with 2 tbsps (30 mL) of apple cider vinegar, 1 rounded tbsp (15 mL) of white sugar and a dash of paprika. Stir well and let stand for 5 minutes before stirring again and using in the recipe.

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