Warm New Potato, Beet And Allium Salad

This salad is great for a summer potluck as it doesn't wilt in the warmth. Stir the beets in just before serving so their color still pops but doesn't drown out the other colors in the mix.
By / Photography By Jennifer Bakos | June 28, 2016

Ingredients

  • ½ red onion, thinly sliced
  • 1 pound new potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons minced shallot
  • Salt and pepper
  • 1½ cups chopped, cooked beets
  • ¼ cup toasted, chopped hazelnuts

Preparation

Place sliced red onion in a bowl of ice water and let sit for 15 minutes and then drain them. Cook the new potatoes in a pot of salted, boiling water until tender. When the potatoes are tender, reserve ¼ cup of cooking liquid and then drain the potatoes. Combine reserved cooking water with olive oil and Dijon mustard in the bottom of a serving bowl.

Add potatoes and stir in drained red onions, chopped chives and minced shallots. Season with salt and pepper to taste. Cool slightly, then gently stir in chopped beets. Sprinkle chopped hazelnuts over the salad and serve.

Ingredients

  • ½ red onion, thinly sliced
  • 1 pound new potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons minced shallot
  • Salt and pepper
  • 1½ cups chopped, cooked beets
  • ¼ cup toasted, chopped hazelnuts
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