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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I like this because it is different from the usual homestyle and mustard types of potato salads. It's great for a change. Ingredients:
2 lbs 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 |
Directions:
1. Cook potatoes in boiling water 20-25 minutes, just until tender.
2. Cool and slice thickly.
3. Place potaotes, onions, and parsley in the bottom of a salad bowl.
4. Top with with diced beets and chopped chives.
5. Mix together vinegar, oil, salt and pepper.
6. Pour over salad.
7. Cover and chill 2-3 hours before serving.
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