Potato, beet and cucumber salad

1 servings

Ingredients

Quantity Ingredient
3 mediums Beets; stems removed
1¾ pounds Red potatoes; cut into 3/4-inch
; cubes
2 tablespoons Plus 2 teaspoons white wine vinegar
1 English hothouse cucumber; cut into 3/4-inch
; cubes
1 tablespoon Plus 1 teaspoon Dijon mustard
2 teaspoons Sugar
6 tablespoons Olive oil
2 tablespoons Minced fresh dill
1½ teaspoon Caraway seeds; crushed in mortar
; with pestle
Boston lettuce leaves
Fresh dill sprigs

Directions

Preheat oven to 375F. Wrap beets in foil. Bake until tender, about 1 hour 15 minutes. Unwrap and cool slightly. Peel beets and cut into ¾-inch cubes. Place in small bowl.

Cook potatoes in large pot of boiling water until tender. Drain. Transfer to large bowl. Add 2 tablespoons vinegar; stir gently with rubber spatula.

Cool.

Add cucumber to potatoes. Mix 2 teaspoons vinegar, mustard and sugar in small bowl. Gradually whisk in oil. Add minced dill and caraway. Toss beets with just enough dressing to coat. Mix remaining dressing into potatoes.

Season mixture with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Just before serving, gently mix beets into potato salad. Line platter with lettuce; top with salad. Garnish with dill.

Serves 4.

Bon Appetit June 1993

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