Potato-Beet Salad
Notes; If making ahead, cover and chill up to 4 hours.
How to Make It
Step 1
1
Scrub potatoes.
Step 2
2
In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil. Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.
Step 3
3
Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.
Step 4
4
Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.
Step 5
5
Peel potatoes. Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl. Add onion, mix gently, and season to taste with salt and pepper.
Ingredients
1 1/2 pounds thin-skinned potatoes (about 3 in. wide)
1/3 cup white wine vinegar
2 tablespoons salad oil
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
1 can (15 oz.) baby beets, rinsed and drained
1/2 cup chopped red onion, rinsed and drained
Salt and pepper
Directions
Step 1
1
Scrub potatoes.
Step 2
2
In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil. Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.
Step 3
3
Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.
Step 4
4
Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.
Step 5
5
Peel potatoes. Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl. Add onion, mix gently, and season to taste with salt and pepper.
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