Potato and Beet Salad
Created by Sue on March 20, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #8686
Ingredients
- 2 pounds tiny new potatoes (do not peel)
- 2 tablespoons minced onions
- 2 tablespoons minced parsley
- 1 (16 ounce) jar pickled beets, drained and diced
- 2 tablespoons chopped chives
- 2 tablespoons wine vinegar
- 6 tablespoons salad oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
How to Make
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Step 1: Cook potatoes in boiling water 20-25 minutes, just until tender.
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Step 2: Cool and slice thickly.
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Step 3: Place potaotes, onions, and parsley in the bottom of a salad bowl.
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Step 4: Top with with diced beets and chopped chives.
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Step 5: Mix together vinegar, oil, salt and pepper.
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Step 6: Pour over salad.
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Step 7: Cover and chill 2-3 hours before serving.
Nutritional Facts
- 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