Pink Potato Salad Recipe | Paula Deen

Ingredients

• 2 lbs peeld and cut into 1/2-inch cubes Yukon gold potatoes
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1 (15 oz) can drained and diced sliced beets
• 1 small finely diced red onion
• for frying Peanut oil
• salt and freshly ground pepper