BEET AND POTATO SALAD

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Reference:

Bon App�tit, May 1995 Alain Cohen: Tunisia

Prep:

Active time: 10 min Start to finish: 20 min

Servings:

Serves 4.

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Submitted by:

Foodie

Ingredients

medium-size red-skinned potatoes (about 3/4 pound)

beets

tbsp white distilled vinegar

1/2 tbsp olive oil

tsp ground coriander

Directions

Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)

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