Golden Beet and Potato Salad

Golden Beet and Potato Salad
Photo by Paule Hible

Ingredients

  • 2 tablespoons chopped parsley
  • Crumbled browned bacon
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 pound red thin-skinned potatoes (1 1/4 in. wide), scrubbed and cut in half
  • 1 tablespoon prepared horseradish
  • 1 pound golden beets (1 3/4 in. wide, greens trimmed before weighing)
  • + 5 more ingredients
    • 2 tablespoons finely chopped red onion
    • 2 tablespoons sour cream
    • 1 clove garlic, peeled and minced
    • 8 ounces watercress (2 qt.)
    • Salt and pepper

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beets, reduce heat to medium-high, cover, and cook for 10 minutes. Add potatoes to the beets, cover again,and cook until both are tender when pierced, about 10 minutes longer. Drain and let cool. Peel beets, then slice ...

View full recipe at My Recipes

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