Beet and Potato Salad

• 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.
2. Drain; cool slightly.
3. Peel vegetables and thinly slice into rounds.
4. Whisk vinegar, oil and coriander in medium bowl.
5. Season generously with salt and pepper.
6. Add vegetables; toss gently to coat.
7. (Can be made 2 hours ahead.
8. Let stand at room temperature.)

potatoes, beets, white distilled vinegar, olive oil, ground coriander

Taken from www.epicurious.com/recipes/food/views/beet-and-potato-salad-328 (may not work)