Beet and Potato Salad With Caviar

Name: Beet and Potato Salad With Caviar
Yield: 6 servings
Ingredients: ⅓ cup extra-virgin olive oil; 2 tablespoons red-wine vinegar; ½ teaspoon coarsely ground black pepper; ¼ teaspoon salt; 1 teaspoon caraway seeds; 1 ½ cups diced boiled yellow or red potatoes, chilled; 1 ½ cups diced cooked or canned red beets, chilled; ½ cup chopped sweet onion; ½ cup (loosely packed) chopped Italian parsley; 1 ½ cups sour cream; 6 ounces red salmon caviar

By Enid Nemy

Published December 24, 1996

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: The Christmas Gift of a Festive Dinner

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Ingredients

Yield:6 servings

⅓ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
½ teaspoon coarsely ground black pepper
¼ teaspoon salt
1 teaspoon caraway seeds
1 ½ cups diced boiled yellow or red potatoes, chilled
1 ½ cups diced cooked or canned red beets, chilled
½ cup chopped sweet onion
½ cup (loosely packed) chopped Italian parsley
1 ½ cups sour cream
6 ounces red salmon caviar

Ingredient Substitution Guide

Preparation

Step 1
In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
Step 2
In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
Step 3
Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.