Ingredients
5 pounds potatoes, peeled and cubed (about 8 cups)1/3 cup sugar1/3 cup cider vinegar1/4 cup canola oil1 can (14-1/2 ounces) sliced carrots, drained1 medium onion, chopped2 jars (16 ounces each) pickled whole beets, drained and chopped1 cup chopped celery1/2 cup chopped sweet pickles1/2 cup chopped dill pickles1 cup mayonnaise1 teaspoon salt1/2 teaspoon pepper
Preparation
Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 10-15 minutes. Drain and transfer to a large bowl.
Meanwhile, combine sugar and vinegar in a small saucepan. Cook and stir over medium heat until sugar is dissolved; pour over hot potatoes. Cool to room temperature.
In a large skillet, heat oil over medium-high heat. Add carrots and onion; cook and stir until crisp-tender, 6-8 minutes. Add to potatoes. Stir in beets, celery and pickles. Combine mayonnaise, salt and pepper; gently stir into potato mixture. Refrigerate, covered, until chilled.
