Recipe(tried): Tri-Colored Beet and Potato Salad

TRI-COLORED BEET AND POTATO SALAD

4 medium red potatoes, peeled
2 (1 lb.) cans whole beets, drained, rinsed
2 Tbsp. finely chopped fresh Italian parsley
2 Tbsp. finely chopped fresh chives
Salt and pepper to taste
Olive or vegetable oil and vinegar to taste

Cut potatoes into 1 inch chunks. Rinse; transfer to a medium sized pot and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are just tender (don't overcook or potatoes will be mushy). Drain and rinse with cool water. Allow to cool to room temperature.

Meanwhile, cut beets in half and transfer to a large bowl. Add cooled potatoes, herbs, salt and pepper, oil and vinegar. Toss lightly to coat. Taste and adjust seasonings.

May be refrigerated but allow to return to room temperature before serving.

I learned this recipe from my grandmother who said the red, white, and green colors of this salad represented the colors in the Italian flag.