Potato Beet Salad


1 pound potatoes, peeled and cut into 1-inch chunks
1 (14.5 ounce) can beets, drained and cut into 1-inch pieces*
1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 (10 ounce) package frozen mixed vegetables, thawed and drained
1/3 cup green onions, finely chopped
Juice of 1 lime


Cover potatoes with water in 2-quart saucepan; bring to a boil over  medium-high heat. Reduce heat and simmer 10 minutes or until  potatoes are tender. Drain and cool.

Combine potatoes with remaining ingredients in large bowl. Season,  if desired, with salt and ground black pepper. Garnish, if desired,  with sliced hard cooked eggs and sliced black olives.

Rain Arora

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