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Reviewed: Feb. 26, 2008

I personally would not cook the potatoes and carrots together, because they may cook at a different rate. I would also cook them whole (potatoes with skins on), then peel/cube/dice when they are cold, but that's just how I like to do it. To prepare the beets: cook a whole, unpeeled large beet (or a couple small) in water until it is tender when pierced with a fork. Drain, rinse in cold water, and peel it when cold.

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6 users found this review helpful

Reviewer:

Laurie Gonzales

	Cooking Level: Expert Living In: Bremerton, Washington, USA
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Reviewed: Feb. 16, 2008

This is a wonderful salad. I made a 1/2 recipe for the first try and restrained myself from adding anything to it (dill weed, celery, peas...). All of the flavors, textures, and colors worked beautifully together. You may be tempted to add to it - but, for the first batch, don't. There are many ingredients that would lend themselves nicely, but this is a 5-star salad on its own. Thanks, Laurie!

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5 users found this review helpful

Reviewer:

SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Ensalada Roja con Pollo (Red Salad with Chicken)

Reviewer:

Laurie Gonzales

Reviewer:

SunnyByrd