Beet And Potato Salad
3 Medium-size red-skinned potatoes
3 Beets
6 tablespoons of white distilled vinegar
4 1/2 tablespoons of olive oil
4 teaspoons of ground coriander
Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Serves 4. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 663 Calories (kcal); 62g Total Fat; (81% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n. | 
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