Red Flannel Potato Salad(Serves 8) - cooking recipe

Ingredients

1 jar (16 oz.) sliced pickled beets
1/2 c. mayonnaise or 1/2 c. cooking oil
2 tsp. horseradish mustard
1/2 tsp. salt
2 c. diced cooked potatoes (about 1 lb.)
8 hard-cooked eggs, sliced
3/4 c. chopped green onion with tops
2 additional hard-cooked egg slices (optional)

Preparation

Drain beets, reserving juice.
Cut beet slices into quarters, set aside.
In large bowl, blend together 1/4 cup reserved beet juice, mayonnaise or oil, mustard and salt.
Toss lightly with remaining ingredients and reserved beets until evenly coated with dressing.
Cover and chill to blend flavors.
Garnish with additional egg slices, if desired.