Beet and Potato Salad

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Difficulty: Easy - for beginners


3 medium red skinned potatoes (about ¾ lb.)
3 medium size beets
6 tbsp. white wine vinegar
4 ½ tbsp. olive oil
2 tbsp. sweet onion, chopped
2 tbsp. parsley, chopped
*2 tsp. French tarragon, minced
Salt and pepper to taste


Cook potatoes and beets in separate boiling water until tender; about 25 minutes. Drain, cool slightly. Peel the beets and cut into thin slices.

Whisk vinegar, and oil to make dressing. Place the potatoes, beets, and onion, in a bowl and gently toss together. Sprinkle the herbs over the veggies. Add salt and pepper and the dressing; toss till coated. This can be made 2 hours ahead. Serve at room temperature.

* You may substitute thyme, dill or sweet marjoram.


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