BEET-POTATO SALAD WITH LEMON
Categories Salad Potato Side Vegetarian Purim Lemon Beet Fall Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside.
- Cook potatoes and beets in separate large saucepans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes.
- Add beets and potatoes to lemon mixture and toss to coat. Season generously with salt and pepper. Serve warm or at room temperature.
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