Potato and beet salad


1 3/4 lbs red potatoes
2 16-oz cans whole pickled beets, drained (reserve 1/2 cup juice), cut into 1/2″ dice
2 cups finely chopped red onion
2 medium pippin apples, peeled, cut into 1/2″ dice

1 cup drained sliced bread and butter pickles, coarsely chopped
2 tbsp (or more) red wine vinegar
2 tsp sugar
white pepper
drained capers
chopped hard-boiled egg yolks

Chopped fresh parsley
sour cream (optional)
pickled herring (optional)

How to prepare

Cook potatoes in large pot of boiling salted water until tender. Drain and cool. Peel and cut into 1/2″ dice. Place potatoes in large bowl. Add beets, onion, apples and pickles mix reserved beet juice, 2 tbsp vinegar and sugar in a small bowl. Pour over salad. Toss gently. Season to taste with salt and white pepper. Cover and refrigerate at least 3 hours. (can be prepared 1 day ahead; keep refrigerated.) Taste salad, adding more vinegar if tangier flavor is desired. Mound salad on large platter. Garnish top center with capers. Sprinkle chopped egg and parsley in rings around capers. Serve passing sour cream separately if desired. Many scandinavians also add chopped pickled herring to this traditional salad. Serves: 8

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