Beet and Potato Salad With Caviar Recipe

Name: Beet and Potato Salad With Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup extra-virgin olive oil; 2 tablespoons red-wine vinegar; 1/2 teaspoon coarsely ground black pepper; 1/4 teaspoon salt; 1 teaspoon caraway seeds; 1 1/2 cups diced boiled yellow or red potatoes, chilled; 1 1/2 cups diced cooked or canned red beets, chilled; 1/2 cup chopped sweet onion; 1/2 cup (loosely packed) chopped Italian parsley; 1 1/2 cups sour cream; 6 ounces red salmon caviar

Servings: persons

⅓ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 teaspoon caraway seeds
1 1/2 cups diced boiled yellow or red potatoes, chilled
1 1/2 cups diced cooked or canned red beets, chilled
1/2 cup chopped sweet onion
1/2 cup (loosely packed) chopped Italian parsley
1 1/2 cups sour cream
6 ounces red salmon caviar

1
In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds.
2
Set aside.
3
In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley.
4
Add the olive oil mixture, and mix gently but thoroughly.
5
Divide the salad among six serving plates or bowls.
6
Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar.
7
Serve immediately.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅓ cup extra-virgin olive oil, 2 tablespoons red-wine vinegar, 1/2 teaspoon coarsely ground black pepper, 1/4 teaspoon salt, and more.

Yes, Beet and Potato Salad With Caviar falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet and Potato Salad With Caviar

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