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LOCATION: Recipes >> Salad Recipes >> Potato And Beet Salad

Print this Recipe    Potato And Beet Salad

Yield: 8

1 3/4 lb red potatoes
2 16-oz cans whole pickled beets drained (juice reserved), cut into 1/2" dice
2 cups finely chopped red onion
2 med Pippin apples; peeled, cut into 1/2 inch dice
1 cup drained sliced bread and butter pickles; coarsely chopped
2 Tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard boiled egg yolks
chopped fresh parsley
sour cream; (optional)
pickled herring

Cook potatoes in large pot of boiling salted water until tender.
Drain and cool. Peel and cut into 1/2-inch dice. Place potatoes in
large bowl. Add beets, onion, apples and pickles. Mix 1/2 cup
reserved beet juice, 2 Tbsp vinegar and sugar in a small bowl. Pour
over salad. Toss gently. Season to taste with salt and white
pepper. Cover and refrigerate at least 3 hours.

Taste salad, adding more vinegar if tangier flavor is desired.
Mound salad on large platter. Garnish top center with capers.
Sprinkle chopped egg and parsley in rings around capers. Serve
passing sour cream separately if desired.

Serves: 8

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