Yields Makes about 6 cups; 12 servings
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.

Potato-Beet Salad

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