Beet and Potato Salad Recipe

  • 3 medium-size red-skinned potatoes (about 3/4 pound)
  • 3 beets
  • 6 tablespoons white distilled vinegar
  • 4 1/2 tablespoons olive oil
  • 4 teaspoons ground coriander
  1. Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)