“From Inga Norberg's Good Food From Sweden and found in The Good Cook Salads. This salad is very quick to put together if your potatoes and beets are already cooked.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 12 ounces cold cooked potatoes, sliced (2 medium-sized potatoes)
  • 2 medium cooked beets, cut into 1 inch julienne
  • 2 tablespoons capers, rinsed and drained
  • 1 head lettuce, cut into long thin strips
  • 2 egg yolks
  • 12 teaspoon salt
  • 12 teaspoon prepared mustard
  • 1 teaspoon sugar
  • 3 tablespoons oil
  • 1 -2 tablespoon vinegar
  • 1 tablespoon caper liquid
  • 14 cup heavy cream

Directions

  1. Mix potatoes, beets, capers and lettuce in a salad bowl.
  2. In another bowl, stir the egg yolks with the salt, mustard and sugar.
  3. Add the oil, vinegar and caper liquid gradually, stirring.
  4. Stir in cream.
  5. Pour over salad and mix well.

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