Beets are another one of those things that sounded gross so I wouldn’t try them. By now you know the next line . . . once I tried them I really liked them. They are sweeter than most vegetables, which is fine by me. This salad can be eaten as a side dish, but with the potatoes and eggs, it’s filling enough to make a meal of it.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the potatoes in a large saucepan and cover with water. Cook over medium-high heat for 20 to 30 minutes, until a fork slides easily into the largest potato. Drain and let cool. Peel the potatoes and cut into 1/8- to 1/4-inch-thick slices.
Step 2
While the potatoes are cooking, place the eggs in a small saucepan and cover with cold water. Bring to a boil and cook over medium-high heat for 5 minutes. Remove the pan from the heat and let stand until the water cools. Peel and cut each egg into 4 wedges.
Step 3
Drain the beets and dice into 1/4-inch cubes. Peel the onion and chop into 1/4-inch pieces.
Step 4
Place the parsley and mustard into a small bowl and slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper.
Step 5
Place the potatoes, beets, and onions in a large bowl. Pour the vinaigrette over the ingredients and toss until well combined. Season with salt and pepper, garnish with the egg wedges, and serve immediately. (If you are making this ahead of time, toss in the beets just prior to serving or the whole salad will turn red.)
