Wednesday, January 28, 2009

Potato Salad with Beets

4 cups cooked and cubed potatoes
3 cups beets, cleaned peeled and boiled/baked until soft
1/2 cup chopped pickle
1/2 cup chopped black olives
1/2 cup capers

yolks of 6 eggs, hard boiled
2 Tablespoons dry mustard
1 teaspoon black pepper
1 pint oil
vinegar to thin
1 Tablespoon onion juice

  1. Mix salad ingredients together in a large bowl.
  2. Pour dressing over and toss together.
  3. Serve on shredded lettuce.

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