Ingredients
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1 1/2 lbs yellow potatoes, scrubbed and cut into 1-inch chunks
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2 large carrots, cut into 1/2-inch pieces
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3/4 cup light mayonnaise
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2 tbsp lemon juice
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2 (8.8 oz) pkgs cooked whole beets, cut into 1-inch pieces
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4 large hard-boiled eggs, peeled and chopped
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2 stalks celery, chopped
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1 green bell pepper, chopped
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1 cup frozen green peas, thawed and patted dry
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1 cup frozen corn kernels, thawed and patted dry
Steps
1
To a large pot, add the potatoes and enough water to cover potatoes by 1-inch. Salt water generously. Partially cover pot, and bring to a boil on high. Reduce heat and simmer 8-12 min., until potatoes are fork-tender. About 3 mins. before the potatoes are finished cooking, add the carrots to the pot and continue cooking until the carrots are tender. Drain the potatoes and carrots, and rinse with cold water.
2
Meanwhile, in a large bowl, whisk the mayonnaise and lemon juice together. Add the drained potatoes and carrots, beets, eggs, celery, bell pepper, peas, and carrots, and toss to combine. Season with salt and pepper.
3
Cover and refrigerate 30 min., or until ready to serve.
