Golden Beet and Potato Salad Recipe

1 pound golden beets (1 3/4 in. wide, greens trimmed before weighing)

1 pound red thin-skinned potatoes (1 1/4 in. wide), scrubbed and cut in half

2 tablespoons sour cream

2 tablespoons mayonnaise

1 tablespoon rice vinegar

2 tablespoons finely chopped red onion

2 tablespoons chopped parsley

1 tablespoon prepared horseradish

1 clove garlic, peeled and minced

Salt and pepper

8 ounces watercress (2 qt.)

Crumbled browned bacon

Step 1

In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beets, reduce heat to medium-high, cover, and cook for 10 minutes. Add potatoes to the beets, cover again,and cook until both are tender when pierced, about 10 minutes longer. Drain and let cool. Peel beets, then slice into 1/4-inch-thick half-moons.

Step 2

Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, vinegar, onion, parsley, horseradish, and garlic. Season to taste with salt and pepper. Mix dressing into the potatoes.

Step 3

Rinse watercress. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths. Arrange sprigs on a platter. Top with potatoes, then arrange beets over mixture. Sprinkle with crumbled bacon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories129

% Daily Value *
Total Fat 4.8g7%

Saturated Fat 1.2g6%
Cholesterol 4.8mg2%
Sodium 96mg5%
Total Carbohydrate 19g7%

Dietary Fiber 2.9g11%
Protein 3.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Golden Beet and Potato Salad