Ingredients:
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 boiling salted water, cook potatoes until 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 refrigerate 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.
