Beet And Potato Salad Recipe

• 3 med -size red-skinned potatoes, (about 3/4 lb.)
• 3 x Beets
• 6 Tbsp. White distilled vinegar
• 4 1/2 Tbsp. Extra virgin olive oil
• 4 tsp Grnd coriander

1. Cook potatoes and beets in separate medium pots of boiling salted water till tender, about 30 min for potatoes and 35 min for beets.
2. Drain; cold 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 in vegetables; toss gently to coat.
7. (Can be made 2 hrs ahead.
8. Let stand at room temperature.)
9. Serves 4.

potatoes, beets, white distilled vinegar, extra virgin olive oil, coriander

Taken from cookeatshare.com/recipes/beet-and-potato-salad-83065 (may not work)