New Potato Salad

By norsegal8

Ingredients

• 2 pounds tiny new potatoes
• 2 tablespoons chopped onion
• 2 tablespoons minced parsley
• 1 (16-ounce) can or jar pickled beets, drained and diced
• 2 tablespoons chopped chives
• 2 tablespooons wine vinegar
• 6 tablespoons salad oil
• 1 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4

Preparation

Step 1

Cook the potatoes in just enough water to cover them, until tender, 20 to 25 minutes. Cool and cut into 1/2-inch slices.

In a straight-sided glass bowl, layer the potatoes, sprinkling the layers with the onion and parsley, and top with the beets. Sprinkle with the chives. In a small bowl, blend together the vinegar, oil, salt and pepper. Pour the dressing evenly over the potato mixture. Cover and chill for 1 to 2 hours.