6-8mediumpotatoes,white flesh, peeled and roughly chopped
1cuppickled beets,roughly chopped
¾cuppickled beet juice
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, but hold back on ¼ cup of the beet juice.
Using a large spoon, vigorously mix all of the ingredients together.
If the salad is still firm, and if the colour is too pale, add the rest of the beet juice and mix well into the potato mixture. You want to obtain a bright pink colour, yet maintain a mashed potato consistency.
Taste for seasoning and sweetness and adjust accordingly.
Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.