750 grams red potatoes
1/2 kilo sugar beets or two 16-ounce cans whole pickled beets, drained
(reserve 1/2 cup juice) and cut into 1/2-inch cubes.
2 cups finely chopped red onions
2 medium pippin apples, peeled, cored and cut into 1/2 inch cubes
1 cup pickled, coarsely chopped and drained
2 tablespoons (or more) red wine vinegar
2 teaspoons sugar
Salt
White pepper
Capers, drained
hard-boiled egg yolks, chopped
Fresh parsley, chopped
Sour cream (optional)
How to make Potato and Beet Salad:
In a large pot of boilinbg salted water, cook potatoes
util fork tender. Drain, cool, peel and cut into 1/2-inch cubes.
if using fresh beets, prepare in the same manner, reserving 1/2
cup beet juice.
In a large bowl, mix reserved beet juice, vinegar
and sugar. Pour over salad. toss gently. Season to taste with salt
and white pepper. Add more vinegar if tangier flavor is desired.
Cover and refrigirate at least 3 hours hours or overnight.
To serve, mound salad in a large platter. garnish
top center with capers. Sprinkle chopped egg and parsley in rings
around capers. Serve with sour cream on the side, if desired.
Zyliss Shake 'n Go Shaker, Green
Zyliss Shake & Go Shaker can be used for measuring, mixing, pouring, serving and drinking. It has both fluid ounce and millimeter markings on the 16 ounces plastic jar and a screw top cap to minimize spills. The leakproof, wide mouth pourer makes it easy to control the output. Made by Zyliss, this mixer has a 16 ounces capacity and a leakproof spout. Now you can bring your homemade salad dressings to work without a hassle. Also, use this to mix and store your favorite drinks, marinades, shakes and sauces.