Try this Potato And Beet Salad recipe, or contribute your own.
Suggest a better descriptionCook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2-inch dice. Place potatoes in large bowl. Add beets, onion, apples and pickles Mix reserved beet juice, 2 Tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (Can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many Scandinavians also add chopped pickled herring to this traditional salad. Serves: 8 Source: Bon Appetit, June 92 NOTE: Should be drained (1/2 cup juices reserved), cut into 1/2 inch dice Converted by MM_Buster v2.0m. Posted to MM-Recipes Digest by jarin@odyssee.net (JL) on Sep 3, 1999
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 servings | ||
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Calories: 112 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 72mg | 2 % | |
Potassium 499.3mg | 13 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 22.6g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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