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Beet And Potato Salad
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- #17732
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 medium-size red-skinned potatoes
3 beets
6 tablespoons white distilled vinegar
4 1/2 tablespoons olive oil
4 teaspoons ground coriander
directions
Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets.
Drain, cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables, toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
added by
sue_starfas
nutrition data
Nutritional data has not been calculated yet.
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