Makes about 6 cups; 12 servings

Notes; If making ahead, cover and chill up to 4 hours.

How to Make It

Step 1

Scrub potatoes.

Step 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.

Step 3

Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.

Step 4

Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.

Step 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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