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Caputo’s Beet and Potato Salad


1 bunch beets, trimmed, boiled until tender but firm, cooled
1 1/2 lb new potatoes, boiled until tender but firm, cooled
1/4 cup extra virgin olive oil
2 T balsamic vinegar
salt and pepper to taste
1/4 cup frozen peas, thawed and drained well
3 T cornichon, chopped
1 T capers, rinsed and drained
1/2 cup pitted Calamata olives
1/4 cup mayonnaise
2 T fresh lemon juice
1 T Italian parsley, chopped
3 eggs, hard boiled, quarterd lengthwise
lemon wedges


Peel and slice the beets, about 1/4 inch thick, set aside. Peel the potatoes and cut into 1/2 inch
dice. Toss the potatoes in the olive oil and vinegar. Salt and pepper to taste. Add the peas,
cornichons, capers and olives to the potato mixture. Combine the mayonnaise and lemon juice,
mix well. Mix the mayonnaise mixture gently with the potato mixture, season again if necessary.
Mound the mixture in the center of a platter, sprinkle with the fresh parsley and garnish with the
beet slices, quartered eggs, and lemon wedges.

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