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Potato-Beet Salad





Yields
Makes about 6 cups; 12 servings

Notes; If making ahead, cover and chill up to 4 hours.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 87Calories from Fat 37
% Daily Value *
Total Fat 3.5g6%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 123mg6%
Total Carbohydrate 12g4%

Dietary Fiber 1.4g6%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.