|
|
SALADS AND SALAD
DRESSINGS:
Golden Beet and Potato
Salad
|
Golden
Beet and Potato Salad |
|
|
|
The addition of
beets and watercress adds a new twist to 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, October 2005 |
|
|
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
