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Potato-Beet Salad

Potato-Beet Salad
Need a gluten free, whole 30, and vegan side dish? Potato-Beet Salad could be an excellent recipe to try. One serving contains 57 calories, 2g of protein, and 0g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up baby beets, onion, parsley, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Scrub potatoes.
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PotatoPotato
2
In a 3- to 4-quart covered pan over high heat, bring 1 1/2 quarts water to a boil.
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WaterWater
Equipment you will use
Frying PanFrying Pan
3
Add potatoes, cover, and simmer until they are just tender when pierced in thickest part, 20 to 30 minutes.
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PotatoPotato
4
Drain potatoes and cover generously with cold water.
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PotatoPotato
WaterWater
5
Drain when cool, about 15 minutes.
6
Meanwhile, mix vinegar, oil, parsley, and mustard in a wide bowl.
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MustardMustard
ParsleyParsley
VinegarVinegar
Cooking OilCooking Oil
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BowlBowl
7
Peel potatoes.
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PotatoPotato
8
Cut potatoes and beets into 1/2- to 3/4-inch cubes and add to bowl.
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PotatoPotato
BeetBeet
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BowlBowl
9
Add onion, mix gently, and season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
OnionOnion
DifficultyHard
Ready In45 m.
Servings12
Health Score2
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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