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
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Nutritional Information
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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. -
Preparation
- In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
- 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.
- 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.
Dining and Cooking