Pickled Beet Potato Salad

Course: Salad, Side Dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Author: Lord Byron's Kitchen
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  • 6-8 medium potatoes, white flesh, peeled and roughly chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 cup pickled beets, roughly chopped (reserve pickling juice!)
  • 3/4 cup pickled beet juice
  • 1/2 teaspoon salt


  • Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
  • Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
  • Add all of the other ingredients, except for 1/4 cup of the beet juice, and using a large spoon, vigorously mix all of the ingredients together.
  • Taste for seasoning and sweetness and adjust accordingly. Add more beet juice if you would like a "pinker" potato salad, but only add the extra beet juice if the potato salad is not already too moist.
  • Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.