Golden Beet And Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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GOLDEN BEET AND POTATO SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Goudas Estate in Mesquite, Texas in 1997. Ingredients:
2 medium carrots peeled and sliced thin |
2 medium beets |
4 medium potatoes |
1 medium onion finely chopped |
2 dill pickles finely chopped |
1/2 cup herring fillets finely chopped |
1 cup sour cream |
1 cup mayonnaise |
2 tablespoons prepared mustard |
2 tablespoons granulated sugar |
2 tablespoons vinegar |
1 teaspoon fresh chopped parsley |
1 hard boiled egg |
Directions:
1. In boiling water cook the carrots for 5 minutes then drain well and set aside.
2. Boil beets for 12 minutes then drain, peel and chop into small cubes and set aside.
3. Boil potatoes in their jackets until tender but slightly firm about 30 minutes.
4. Drain peel and cut potatoes into small cubes.
5. In a large bowl combine cubed potatoes, carrots and beets.
6. Add chopped onion, pickles and herring then mix well.
7. Combine sour cream, mayonnaise, mustard, sugar, vinegar and stir to mix well.
8. Add this dressing to the potato mixture then toss well to mix thoroughly.
9. Garnish with chopped parsley and sliced boiled eggs.
10. Refrigerate for several hours before serving.
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