Golden Beet and Potato Salad


1 lb golden beets (1¾” wide, greens trimmed before weighing)
1 lb red potatoes (1¼” wide, scrubbed and cut in half)
2 Tbs sour cream
2 Tbs mayonnaise
1 Tbs rice vinegar
2 Tbs finely chopped red onion
2 Tbs chopped fresh parsley
1 Tbs prepared horseradish
1 clove garlic, minced
salt and pepper to taste
8 oz watercress
crumbled browned bacon

1. In a 6 quart pan over high heat, bring 3 quarts of water to boil. Add beets, reduce heat to medium-high, cover, and cook for 10 minutes. Add potatoes to the beets, cover again, and cook until both are tender when pierced, about 10 minutes longer. Drain and let cool. Peel beets, then slice into ¼”-thick half-moons.

2. Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, vinegar, onion, parsley, horseradish, and garlic. Season to taste with salt and pepper. Mix dressing into the cooled potatoes.

3. Rinse watercress. Pick tender sprigs from tough stems and cut into 3-4″ lengths. Arrange sprigs on a platter. Top with potatoes, then arrange beets over mixture. Sprinkle with crumbled bacon.

Servings: 6

Recipe Source: Sunset

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