Recipe - Potato And Beet Salad

1 Three fourths pound Red potatoes
2 cn (16 oz) whole pickled beets
(See Note)
2 cup Finely chopped red onion
2 md Pippin apples; peeled, cut
into One half inch dice
1 cup Drained cut or sliced up bread and
butter pickles; coarsely
chopped
2 tablespoon (or more) red wine vinegar
2 teaspoon 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 1/2inch dice. Place potatoes in large bowl. Add
beets, onion, apples and pickles Mix 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. (Can be
prepared 1 day ahead; keep refrigerated.)

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.

Many Scandinavians also add chopped pickled herring to this traditional
salad.

Serves: 8

Source: Bon Appetit, June 92

NOTE: Should be drained (One half cup juices reserved), cut into One half inch dice

Converted by MM_Buster v2.0m.

Posted to MMRecipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999