Potato and Beet Salad Recipe

Ingredients:

• 4 medium-sized potatoes
• 2 medium-sized beets
• 1/4 cup diced red onion
• 2 tbsp chopped fresh parsley
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 tsp sugar
• Salt and black pepper, to taste

Instructions:

1. Wash the potatoes and beets, and place them in a large pot of boiling salted water. Cook for about 20-25 minutes, or until tender when pierced with a fork.
2. While the potatoes and beets are boiling, prepare the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, sugar, salt, and pepper.
3. Once the potatoes and beets are cooked, remove them from the pot and allow them to cool for a few minutes. Once cool enough to handle, peel the skin off the boiled beets and the potatoes, then cut them into bite-sized pieces.
4. In a large bowl, toss the potatoes with half of the dressing. Then, in a separate bowl, toss the beets with the remaining dressing.
5. Arrange the potatoes and beets alternately on a serving platter or bowl, sprinkling with diced red onion and chopped parsley.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.

Verdict:

This potato and beet salad is a perfect side dish for summer picnics or backyard barbecues. The combination of tender potatoes and sweet beets, along with the tangy dressing, makes this salad incredibly flavorful and satisfying.

Serving suggestions:

This salad makes an excellent accompaniment to grilled chicken or fish. It can also be served as a light lunch on its own, or as a side dish to your favorite sandwich. Enjoy!