Potato, Beet And Cucumber Salad
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 medium
Beets (stems removed)2 tbsp
White Wine Vinegar1 tbsp
Dijon Mustard2 tsps
Sugar6 tbsps
Olive OilDirections:
1
Add minced dill and caraway
2
Preheat oven to 375°F
3
Wrap beets in foil
4
Bake until tender, about 1 hour 15 minutes
5
Unwrap and cool slightly
6
Peel beets and cut into 3/4-inch cubes
7
Place in small bowl
8
Cook potatoes in large pot of boiling water until tender
9
Drain
10
Transfer to large bowl
11
Add 2 tablespoons vinegar; stir gently with rubber spatula
12
Cool
13
Add cucumber to potatoes
14
Mix 2 teaspoons vinegar, mustard and sugar in small bowl
15
Gradually whisk in oil
16
Toss beets with just enough dressing to coat
17
Mix remaining dressing into potatoes
18
Season mixture with salt and pepper
19
(Can be made 1 day ahead
20
Cover and chill
21
) Just before serving, gently mix beets into potato salad
22
Line platter with lettuce; top with salad
23
Garnish with dill
24
Preheat oven to 375°F
25
Wrap beets in foil
26
Bake until tender, about 1 hour 15 minutes
27
Unwrap and cool slightly
28
Peel beets and cut into 3/4-inch cubes
29
Place in small bowl
30
Cook potatoes in large pot of boiling water until tender
31
Drain
32
Transfer to large bowl
33
Add 2 tablespoons vinegar; stir gently with rubber spatula
34
Cool
35
Add cucumber to potatoes
36
Mix 2 teaspoons vinegar, mustard and sugar in small bowl
37
Gradually whisk in oil
38
Add minced dill and caraway
39
Toss beets with just enough dressing to coat
40
Mix remaining dressing into potatoes
41
Season mixture with salt and pepper
42
(Can be made 1 day ahead
43
Cover and chill
44
) Just before serving, gently mix beets into potato salad
45
Line platter with lettuce; top with salad
46
Garnish with dill