Pink Potato Salad

• 2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon freshly chopped parsley leaves
• 1 (15-ounce) can sliced beets, drained and diced
• 1 small red onion, finely diced
• Peanut oil, for frying

1. Preheat oil to 375 degrees F.
2. Fry potatoes in batches for 5 minutes or until fork tender and golden.
3. Remove with a slotted spoon or spider and place on a paper towel lined sheet tray.
4. Place the warm potatoes in a large bowl and season with salt and pepper.
5. Mix mayonnaise, Dijon, lemon juice and parsley together in a small bowl.
6. Fold in beets and red onion.
7. Pour dressing over the potatoes and toss until coated.

gold potatoes, salt, mayonnaise, mustard, lemon juice, freshly chopped, beets, red onion, peanut oil

Taken from www.foodnetwork.com/recipes/pink-potato-salad-recipe0.html (may not work)