Potato-Beet Salad

1. 1

   Scrub potatoes.

2. 2

   In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil. Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.

3. 3

   Drain potatoes and cover generously with cold water. Drain when cool, about 15 minutes.

4. 4

   Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.

5. 5

   Peel potatoes. Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl. Add onion, mix gently, and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.