Follow these steps for perfect results
Potatoes
cooked
Cider Vinegar
N/A
Salt
N/A
Pepper
N/A
Parsley
chopped
Pickled Beets
diced, well drained
Oil
N/A
Cook the potatoes until tender.
Place cooked potatoes in a bowl.
In a separate small bowl, blend cider vinegar, oil, salt, and pepper.
Pour the vinaigrette over the potatoes.
Gently toss to coat.
Chill for at least two hours.
Spoon the chilled potato salad into a serving bowl.
Sprinkle chopped parsley in the center of the potatoes.
Arrange diced pickled beets in a ring around the parsley.
Toss gently just before serving.
Expert advice for the best results
For a creamier salad, add a tablespoon of mayonnaise or sour cream.
Add chopped red onion for extra flavor and crunch.
Allow the salad to chill for at least two hours for the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Serve chilled in a bowl, garnished with extra parsley or beet greens.
Serve as a side dish with grilled meats or fish
Perfect for picnics and potlucks
The acidity cuts through the richness of the salad.
Discover the story behind this recipe
A common dish served during Swedish holidays and gatherings.
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