Potato and beet salad

Yield: 8 servings

Measure Ingredient
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
2 teaspoons Sugar
White pepper
Drained capers
Chopped hard boiled egg yolks
Chopped fresh parsley
Sour cream; (optional)
Pickled Herring

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.

Serves: 8

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

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