Potato Beet Salad Recipe
- 1 pound potatoes, peeled and cut into 1-inch chunks
- 1 (14.5 ounce) can beets, drained and cut into 1-inch pieces
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 (10 ounce) package frozen mixed vegetables, thawed and drained
- 1/3 cup green onions, finely chopped
- Juice of 1 lime
- Cover potatoes with water in 2-quart saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool.
- Combine potatoes with remaining ingredients in large bowl. Season, if desired, with salt and ground black pepper. Garnish, if desired, with sliced hard cooked eggs and sliced black olives.
