Potato Red Beet Salad

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Actually, it’s not just potatoes and red beets that are in this salad.  There’s carrots and green beans, and some chicken. This recipe makes for a great dish for any season, but especially for the holidays and special occasions.

My mom used to make a similar salad with just the beets and chicken, but my sister opened my eyes  — and palate — to this new delicious combination.

Make it on a weekend, and enjoy it all weeklong!

INGREDIENTS

1/2 cup chicken breast, boiled and shredded

1 medium red beet, boiled, peeled and cut into tiny squares

2 medium potatoes, boiled, peeled and cut into tiny squares

6 pcs (French) green beans, boiled (preferrably blanched) and thinly sliced

1 medium carrot, boiled, peeled and cut into tiny squares

1 tbsp pickle relish, drained

2 tbsps pineapple tidbits, halved

1 tbsp green onions, chopped

1 slice of cheddar cheese, cut into tidbits

3/4 cup mayonnaise (or more according to taste)

Salt and pepper to taste

 

DIRECTIONS

In a large mixing bowl, add the chicken, vegetables, pickle relish, cheese and pineapple. Add mayonnaise and toss well. Add salt and pepper to taste.   Cover with plastic wrap and refrigerate for at least an hour.  Serve when nicely chilled.

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