Beet-Potato Salad with Lemon

Ingredients

  • ¼ cup fresh lemon juice
  • 3 tablespoons vegetable oil
  • 1 jalapeño chili
  • 1 pound red-skinned potatoes
  • 1 pound beets
  • ½ onion

Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside. Cook potatoes and beets in separate large saucepans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes. Add beets and potat...

View full recipe at Epicurious

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