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2 pounds tiny new potatoes (do not peel)
2 tablespoons minced onions
2 tablespoons minced parsley
1 (16 ounce) jar pickled beets, drained and diced
2 tablespoons chopped chives
2 tablespoons wine vinegar
6 tablespoons salad oil
1 teaspoon salt
1/4 teaspoon pepper
Step 1
Cook potatoes in boiling water 20-25 minutes, just until tender.
Step 2
Cool and slice thickly.
Step 3
Place potaotes, onions, and parsley in the bottom of a salad bowl.
Step 4
Top with with diced beets and chopped chives.
Step 5
Mix together vinegar, oil, salt and pepper.
Step 6
Pour over salad.
Step 7
Cover and chill 2-3 hours before serving.
See more at http://www.recipezazz.com/recipe/potato-and-beet-salad-8686
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1st Keep
 Sue.Lau
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