Serves: 4
Total Calories: 505

FOR THE DRESSING:
1 cup sliced pickled beet, half drained
2 teaspoons dried dill
1/2 teaspoon chopped garlic, preferrably fresh
3 tablespoons apple cider vinegar
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper

FOR THE SALAD:
1 pound baby potato, red or yellow
1/2 cup walnut Toasted Nuts, homemade or pretoasted
2 ribs celery, peeled and thinly sliced
2 scallion, trimmed and sliced
1/4 cup chopped Italian (flat-leaf) parsley

To make the dressing, puree the dressing ingredients in a blender or food processor until smooth.

To make the salad, cook the potatoes in a pot of lightly salted water just until tender, about 15 minutes drain and set aside until cool enough to handle. Slip the peels off with your fingers, and cut the potatoes into bite-size pieces. Toss all of the salad ingredients and the dressing in a serving bowl. Serve at room temperature, or refrigerate until ready to serve.


From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 505
Calories from Fat: 300

More Recipes from the Homemade in a Hurry Cookbook:
*Salads & Their Dressings
BLT Salad
Carrot Cilantro Slaw
Chickpea Tabbouleh
Chèvre, Field Greens, And Fire-Roasted Tomato Vinaigrette
Cucumber Watermelon Slaw
Edamame Salad
Escarole Salad With Warm White Bean Vinaigrette
Extra-Virgin Tuna Salad
Greens Tossed With Sherry Fig Vinaigrette
Mixed Endive Salad With Vanilla Pear Vinaigrette
Mozzarella And Goat Cheese With Tomato Vinaigrette
Pickled Pink Potato Salad
Roasted Corn Cobb Salad With Balsamic Blueberry Vinaigrette
Roasted Potato And Spinach Salad
Salmon Bruschetta On Spinach Salad With Tomato Ranch Dressing
Salmon Seviche With Basil Drizzle
Salmon Tahini Salad
Savoy Slaw With Ginger Pineapple Dressing
Shrimp And Cress Salad With Grapefruit Vinaigrette
Sprouted Seviche
Thai Mango Salad
Tunacamole
Turkey Posole Salad With Roasted Pepper Vinaigrette