b'T e mpt i n gT ate rsEaster Potato &Ingredients:Beet SaladSalad:5 pounds potatoes, boil, peeled and cubed1 (15 oz.) jar pickled beets, drained and diced1 red onion, diced ne1 small green pepper, diced ne1 stalk celery, diced ne6 eggs, hard boiled and dicedDressing:1/3 cup of the pickled beet juice (or white vinegar)1 teaspoon salt1/2 teaspoon sugar1/2 teaspoon black pepper1/2 horseradish1 cup mayonnaise (can add more if needed)Garnish with fresh parsleyServes: 20 (the recipe can be easily cut in half)Directions:Put all the dressing ingredients together in a large bowl. Whisk until well combined.Put all the salad ingredients together with the dressing ingredients. Toss to coat all the potatoes.Chill for at least an hour or overnight is best.Garnish with the parsley.APRIL 2020 POTATO GROWER 23'