Pink Potato Salad
Some beets add a flavorful twist to this summertime favorite. Serves 2 to 4.
- 2 potatoes, medium, cut up (not peeled)
- 1 beet, cut up
- 1 tsp mustard, prepared
- 1/2 cup sour cream (and/or mayonnaise)
- Salt, pepper, basil, etc. to taste
Bring about 2 cups of water to a slow simmer in a steamer. Steam the cut up beet and potatoes together, covered, for about a half hour.
Meanwhile, combine the other ingredients in a bowl.* Add the vegetables to the bowl. (Save the steaming water in the refregerator or freezer to use for vegetable stock in other recipes.) Mix well so the vegetables are covered. Serve hot or cold.
* I prefer sour cream to mayonnaise because it steers the taste a bit more in the baked potato direction. Also, it's best to use Real Salt (site) or sea salt, and fresh-ground pepper.