Russian Potato Salad
|Thin skinned potatoes||1 Pound|
|Caper dressing||1 Tablespoon|
|Apples||2 Medium, unpeeled|
|Carrots||3 Medium, thinly sliced|
|Red onion||1 Small, chopped|
|Green pepper||1 Medium, seeded and cut into strips|
|Pickled beets||1 Can (10 oz), drained and diced|
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (20 to 25 minutes).
Meanwhile, prepare dressing in a large bowl.
Drain potatoes, cool, peel, and dice directly into dressing.
Also dice apples into dressing (to prevent browning).
Add carrots, onion, green pepper, and beets.
Cover and refrigerate for 6 hours or until next day.