Monday, June 29, 2009


This salad goes very well with any kind of fried chicken, barbeque or ham. One of the family’s favorites since I was a kid. Not your ordinary salad because of the sugar beets which gives it a very pretty pink color (The second picture is the sugar beets, boiled and peeled, I forgot to take the picture when its in its raw form). If you’re not familiar with sugar beets and haven’t tried it yet, give it a try and I’m sure you’ll like it too.

½ kilo Potatoes, boiled, skinned and cubed
½ kilo Carrots, boiled, skinned and cubed
2-3 pcs. Sugar Beets, medium size, boiled, skinned and cubed
¾ cup Mayonnaise
3 tbsps. Pickle Relished (chopped)
2 Stalks Celery, chopped
1 pc. Chicken Breast, boiled and flaked (optional)
Salt, Pepper & Sugar to taste

Get a big bowl, then put all the cubed vegetables, pickles (including the juice), celery, flaked chicken, salt & pepper. Mix everything well, careful not to mashed them, stir from the bottom, more like tossing it. Then add the mayonnaise, mix well, until well blended into the salad, then season to taste, if you think the sourness of the pickles is too much, add about ¼ tsp sugar and mix well again. Chill before serving.

Note: This salad keeps well in the fridge for a week or so, just make sure you always use dry spoons, bowls, containers and your hands are dry too when handling this salad (actually any kind of salad, will last longer if you practice this rule).

1 comment:

beth said...

hmmm yummy make me hungry. i love cooking too and i love your site......