Name: Purple Potato and Beet Salad
Ingredients: 1 teaspoons salt; 8 small purple potatoes (1 pound), washed; ¼ red onion, thinly sliced; 2 tablespoons dill pickle juice; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 (8-ounce) package ready-to-eat beets, drained and cut into quarters; 3 tablespoons half-and-half cream; ½ teaspoon dried dill

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Purple Potato and Beet Salad

We can thank Peru for perfecting the growing of the purple potato, which has been around for 8,000 years and includes 5,000 varieties.

Course: Salad

Keyword: beet, purple potato, salad, vegetarian

Servings:

Author: Kimberly Lord Stewart

Ingredients

1 teaspoons salt
8 small purple potatoes (1 pound), washed
¼ red onion, thinly sliced
2 tablespoons dill pickle juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 (8-ounce) package ready-to-eat beets, drained and cut into quarters
3 tablespoons half-and-half cream
½ teaspoon dried dill

Instructions

Fill large saucepan with water and 1 teaspoon salt. Add potatoes, and bring to a boil. Do not cut potatoes before cooking or the purple color will fade. Cook until tender, about 15–20 minutes. Drain, and rinse under cold water to cool.
While potatoes are cooking, place onion, pickle juice, vinegar and honey in a small saucepan. Bring to a boil; reduce to a simmer until onions are soft, about 5 minutes. (Or place in a microwave-safe bowl, and cook on high for 3 minutes.)
Cut potatoes into quarters, and place in a bowl with beets. Scoop out onions from pan, and mix in. Reserve pickle juice mixture.
In a small bowl, stir together cream, dried dill and 2 tablespoons of pickle juice blend. Pour over vegetables; combine well. Cover, and chill in the refrigerator until ready to serve.

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