Greek Beet And Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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a wonderful salad . I have served even warm but chilling really blends flavors and color! Ingredients:
1/4 c. salad oil |
2 tbsp. good wine vinegar or mixture of vinegar & lemon juice |
1/4 tsp. dry mustard |
fresh ground pepper |
4 c. diced hot cooked potatoes |
2 c. diced cooked or canned beets |
1 med. bermuda onion, finely sliced |
before serving add |
1 tbsp. chopped capers |
1/4 c. chopped dill pickle |
1/2 c. ripe olives cut in lg. pieces from pit |
and 1 1/2 cups of one or a mixture of any of the following |
green peas, cooked |
green beans, diced |
flaked canned tuna or salmon |
garnish:optional |
anchovies, green or black olives, parsley sprigs. |
Directions:
1. Prep does not include overnight chilling
2. Blend the 4 first ingredients by combining them in a screw top jar and shaking vigorously to blend.
3. Pour over the beets, potatoes, onion and peas
4. Mix, cover and refrigerate overnight.
5. Shortly before serving add: yur choice of any
6. peas, beans or tuna or slamon, or just omit
7. Then:
8. Garnish with
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