Thursday, August 9, 2012

Romanian Potato Salad

Serves 6
Prep Time: About 30 minutes
6 to 8 medium beets, scrubbed
1 small red onion, peeled and finely diced, about ½ cup
2 large russet potatoes, peeled and diced, about 3 cups
1 (12-ounce) can red kidney beans, drained
1 tablespoon sour cream
1 tablespoon sunflower oil
1 teaspoon coarse salt
1 teaspoon coarse ground black pepper
1 tablespoon chopped fresh parsley (optional)
In a large pan of water, boil whole beets and potatoes, skin on, for about 20 minutes or until soft. Remove to a platter, and peel the skin off both vegetables with a knife. Chop beets and potatoes into small pieces and place in a large salad bowl. Bring a pot of water to boil over medium high heat. Cook until soft, about 6 to 8 minutes.

Add the kidney beans to the salad bowl.
Peel and dice the onion. Add it to the salad bowl. Mix in the sour cream and sun flower oil and season to taste with salt and pepper. Garnish with parsley leaves.
Suggestion: You can substitute canned beets in this recipe. For a better presentation, choose a smaller salad bowl in order to tightly pack the salad; flip it over to create a potato salad mold and garnish with parsley leaves.

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