Really simple, really good, really pretty: just chilled red potatoes, beets, crisp lettuce and a creamy, sweet & tangy mustard dressing. This is an adaptation of a Swedish salad included in a charming, 1951 community collection by Heloise Frost and Ellen Nelson.
Swedish Beet, Potato & Lettuce Salad with Mustard Cream
2016-03-03 05:51:37
Serves 3
Simple, tasty, pretty, this vintage Swedish salad of beet, potato and lettuce has a delicious mustard dressing
Salad Ingredients
- 4 cold, cooked red potatoes, skin-on, chilled, quartered and sliced
- 2 medium cooked beets, peeled, chilled and cut in strips
- 1 head lettuce, cut into thin strips
Mustard Cream Dressing
- 2 egg yolks (use pasteurized eggs for safety)
- Salt and pepper to taste
- ½ tsp dry mustard
- 1 tsp sugar
- 2 Tbsp unseasoned rice vinegar
- ¼ cup canola oil
- ¼ cup cream
Instructions
- Make salad: Mound lettuce strips on individual plates. Attractively layer some beet strips and potato slices on each serving. Make dressing: Add salt, dry mustard and sugar to egg yolks. With stand mixer at low speed, slowly add oil, vinegar and cream, increasing speed to whip. Pour dressing over salads.
Adapted from Heloise Frost and Ellen Nelson
Adapted from Heloise Frost and Ellen Nelson
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