Title: Beet And Potato Salad
3 medium-size red-skinned -potatoes; (about 3/4 pound) 3
beets 6 Tbsp white distilled vinegar 4 1/2 Tbsp olive oil 4
tsp ground coriander
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.)
Serves 4.
Bon Appetit
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