Potato and Beet Salad
Recipe: #8686
March 20, 2013
Categories: Salads, Potato Salad, Beet, Potatoes, Eastern European, Picnic, Gluten-Free Heart Healthy, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"Really different from the usual potato salads. It's tangy and delicious, something you'd probably enjoy if you like German potato salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (379.9 g)
- Calories 345.6
- Total Fat - 11.3 g
- Saturated Fat - 3.3 g
- Cholesterol - 70.7 mg
- Sodium - 1266.6 mg
- Total Carbohydrate - 34.2 g
- Dietary Fiber - 3.6 g
- Sugars - 9.4 g
- Protein - 25.8 g
- Calcium - 45.7 mg
- Iron - 3.2 mg
- Vitamin C - 26.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook potatoes in boiling water 20-25 minutes, just until tender.
Step 2
Cool and slice thickly.
Step 3
Place potaotes, onions, and parsley in the bottom of a salad bowl.
Step 4
Top with with diced beets and chopped chives.
Step 5
Mix together vinegar, oil, salt and pepper.
Step 6
Pour over salad.
Step 7
Cover and chill 2-3 hours before serving.
Tips
No special items needed.
1 Reviews
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