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Directions
- Discard the ends of the beets then place them in a large saucepan. Cover them with
water and cook them for 35 min until they soften.
- Pour the beets in a colander to drain it and rinse it with some cold water.
- Get a small mixing bowl: whisk in it the vinegar, oil, salt, pepper, and cayenne to the
vinaigrette... place it aside.
- Get a large mixing bowl: stir in it the beets, onion, tomato, garlic, cilantro and parsley.
Combine in half of the vinaigrette and stir them well.
- Place the mix in the fridge for 35 min.
- Cut the potatoes into chunks then toss it with the remaining vinaigrette. Place it in the
fridge for 25 min.
- Transfer the beets with potato to serving bowl. Garnish it with olives and serve it.
- Enjoy.
Potato Salad
Prep Time: 40 mins
Total Time: 1 hr 10 mins
Ingredients
2 lbs beets
Salt
1/2 medium Spanish onion, diced
4 tomatoes, skinned, seeded and diced
2 garlic cloves, minced
4 tbsp Italian parsley, chopped
4 tbsp cilantro, chopped
4 medium potatoes, boiled
2 tbsp vinegar
Blushing
Servings per Recipe: 6
Calories 373.9
Fat 20.1g
Cholesterol 0.0mg
Sodium 239.8mg
Carbohydrates 45.3g
Protein 6.5g
8 tbsp olive oil
Salt
Fresh ground black pepper
Cayenne pepper
20 black olives, for garnish
Blushing Potato Salad
