Golden Beet and Potato Salad
Need a gluten free side dish? Golden Beet and Potato Salad could be an outstanding recipe to try. This recipe serves 6. One serving contains 225 calories, 7g of protein, and 13g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of thin-skinned potatoes, mayonnaise, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil.
Add beets, reduce heat to medium-high, cover, and cook for 10 minutes.
Add potatoes to the beets, cover again,and cook until both are tender when pierced, about 10 minutes longer.
Drain and let cool. Peel beets, then slice into 1/4-inch-thick half-moons.
Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, vinegar, onion, parsley, horseradish, and garlic. Season to taste with salt and pepper.
Mix dressing into the potatoes.
Rinse watercress. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths. Arrange sprigs on a platter. Top with potatoes, then arrange beets over mixture.
Sprinkle with crumbled bacon.