Beet and Potato Salad With Caviar

Ingredients

• ⅓ cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• ½ teaspoon coarsely ground black pepper
• ¼ teaspoon salt
• 1 teaspoon caraway seeds
• 1 ½ cups diced boiled yellow or red potatoes, chilled
• 1 ½ cups diced cooked or canned red beets, chilled
• ½ cup chopped sweet onion
• ½ cup (loosely packed) chopped Italian parsley
• 1 ½ cups sour cream
• 6 ounces red salmon caviar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    345 calories; 28 grams fat; 9 grams saturated fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 9 grams protein; 196 milligrams cholesterol; 648 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
2. In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
3. Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.