Potato-Beet Salad with Horseradish and Sour Cream Dressing
serves 6
NOTE: To simplify preparation, we wanted to cook the potatoes
and beets together. We found that large potatoes and small beets
will cook at the same rate and can be boiled together.
Surprisingly, the beets do not stain the potatoes as long as the
beets are cooked unskinned. If you must use smaller potatoes or
larger beets, cook them separately.
1 recipe Boiled Potatoes for Salad, made with 1 pound Red Bliss potatoes (3 medium) and 1 pound beets (5 small) with 1 inch of stem and root attached to prevent bleeding
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup sour cream
2 tablespoons or more prepared horseradish
2 medium celery stalks, cut into 1/4-inch dice
2 tablespoons minced red onion
1/4 cup minced fresh dill leaves
INSTRUCTIONS:
1. Drain and cool potatoes and beets slightly. Peel potatoes if desired. Rub skins off beets with paper towel or your fingers and discard stems and roots. Cut potatoes and beets into quarters and then into slices 1/4-inch thick while still warm, rinsing knife occasionally in warm water to remove gumminess.
2. Layer warm potato and beet slices in medium bowl, sprinkling with vinegar and salt and pepper as you go. Let stand at room temperature while preparing remaining ingredients.
3. Combine sour cream and horseradish in small bowl. Taste and add more horseradish, if desired. Mix dressing with potatoes and beets; toss lightly to coat. Mix in celery and onion. Adjust seasonings, adding more salt or a touch of vinegar if desired. Refrigerate until ready to serve, up to 1 day.
4. Bring salad to room temperature, stir in dill, adjust seasonings, and serve.