2 cups warm boiled potatoes, peeled and diced
2 cups diced cooked beets
1 clove garlic, minced
2 Tbsp red wine vinegar
6 Tbsp olive oil
1 tsp dijon mustard
1/8 tsp salt
1 1/2 – 2 cups mayonaise
salt and pepper
1 tsp thyme, marjoram or parsley
boiled eggs (optional)
kalamata olives (optional)
Boil beets and potatoes until tender.
In a bowl, combine cooked beets, potatoes and garlic.
Prepare vinaigrette and pour over potato/beet mixture (preferably while potatoes are warm). Let sit for about 20 minutes (or more, if time permits!)
Shortly before serving, stir in mayonaise, herb, salt and pepper. Garnish with boiled eggs and/or kalamata olives.
From Tourne-Sol’s March 2012 Newsletter
Du communiqué de Tourne-Sol de mars 2012