Yield: 8 servings
|1¾ pounds||Red potatoes|
|2 cans||(16 oz) whole pickled beets (See Note)|
|2 cups||Finely chopped red onion|
|2 mediums||Pippin apples; peeled, cut into 1/2 inch dice|
|1 cup||Drained sliced bread and butter pickles; coarsely chopped|
|2 tablespoons||(or more) red wine vinegar|
|Chopped hard boiled egg yolks|
|Chopped fresh parsley|
|Sour cream; (optional)|
Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into ½-inch dice. Place potatoes in large bowl. Add beets, onion, apples and pickles Mix reserved beet juice, 2 Tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (Can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired.
Many Scandinavians also add chopped pickled herring to this traditional salad.
Source: Bon Appetit, June 92
NOTE: Should be drained (½ cup juices reserved), cut into ½ inch dice Converted by MM_Buster v2.0m.
Posted to MM-Recipes Digest by jarin@... (JL) on Sep 3, 1999