Notes; If making ahead, cover and chill up to 4 hours.
Yield: Makes about 6 cups; 12 servings
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Amount per serving
- Calories: 87
- Calories from fat: 37%
- Protein: 1.4g
- Fat: 3.5g
- Saturated fat: 0.4g
- Carbohydrate: 12g
- Fiber: 1.4g
- Sodium: 123mg
- Cholesterol: 0.0mg
- 1 1/2 pounds thin-skinned potatoes (about 3 in. wide)
- 1/3 cup white wine vinegar
- 2 tablespoons salad oil
- 2 tablespoons chopped parsley
- 1 tablespoon Dijon mustard
- 1 can (15 oz.) baby beets, rinsed and drained
- 1/2 cup chopped red onion, rinsed and drained
- Salt and pepper
- 1. Scrub potatoes.
- 2. In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil. Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.
- 3. Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.
- 4. Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.
- 5. Peel potatoes. Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl. Add onion, mix gently, and season to taste with salt and pepper.
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