Salade de betterave et thon (Beet and tuna salad)

• 10 medium-size beets, about two pounds
• 18 new, waxy, red-skinned potatoes, about two pounds
• Salt to taste, if desired
• 1 1/2 cups finely chopped onions
• 2 seven ounce cans solid white tuna packed in oil, undrained and flaked
• 1 two-ounce can flat anchovies, drained and chopped
• 2 tablespoons imported mustard
• 1/4 cup red-wine vinegar
• 9 tablespoons corn, peanut or vegetable oil
• Freshly ground pepper to taste
• 13 cup finely chopped parsley
• 2 tablespoons finely chopped fresh dill

1. Put the beets in one kettle and the potatoes in a second.
2. Add cold water to cover and salt to taste to each kettle.
3. Bring to the boil.
4. Let the potatoes cook about 25 minutes and the beets about 25 to 45 minutes or until each vegetable is tender.
5. Drain and let cool.
6. Peel both the beets and potatoes.
7. Slice the beets and potatoes into a large mixing bowl.
8. There should be about five cups of potatoes and four cups of beets.
9. Add the onions, tuna and anchovies.
10. Put the mustard in a mixing bowl and add the vinegar, stirring with a wire whisk.
11. Gradually add the oil, stirring vigorously with the whisk.
12. Season to taste with the pepper.
13. Pour the sauce over the salad.
14. Add the parsley and dill and toss to blend.

beets, new, salt, onions, solid white tuna, flat anchovies, imported mustard, redwine vinegar, corn, freshly ground pepper, parsley, fresh dill

Taken from cooking.nytimes.com/recipes/2955 (may not work)