Summer Vegetable Salad with Cooked Dressing


6 cups coarsely chopped cold boiled new potatoes
2-1/2 cups cold cooked peas
Salt and pepper to taste
2 tablespoons butter, melted
1-1/2 cups cooled cooked beets, diced finer than potatoes
Cooked Salad Dressing (recipe follows)


Mix potatoes and peas together and season to taste with salt and pepper. Stir in melted butter with a fork. Add beets, stirring only until barely mixed to preserve the color appeal of the salad (beets will bleed if stirred too much). Refrigerate and serve in chilled lettuce cups with Cooked Salad Dressing.

Cooked Salad Dressing


Serves 10 to 12.

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