| |
|
What You Need:
(To Serve: 8)
|
|
|
|
6 medium-sized potatoes, washed
1 large onion, peeled and chopped
1 cup diced cold, cooked or canned beets
2 tablespoons drained capers
About 1 cup mayonnaise or salad dressing
Salt, pepper to taste
Crisp lettuce leaves, washed and dried
3 tablespoons chopped fresh dill or parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cook potatoes in their jackets in a little salted boiling water until tender, about 25 minutes.
|
2. Drain well; peel; and, while still warm, slice into a large bowl.
|
3. Add onion, beets, capers, and enough mayonnaise to bind ingredients.
|
4. Season with salt and pepper.
|
5. Cool at room temperature 1 hour or longer to blend flavors.
|
6. Serve on lettuce leaves garnished with dill or parsley.
|
|
|
|
|
