Beet and Potato Salad Recipe

Beet and Potato Salad ingredients:

choose beets and potatoes of about the same size,
3 medium-size red-skinned potatoes (about 3/4 pound),
3 beets,
6 tablespoons white distilled vinegar,
4 1/2 tablespoons olive oil,
4 teaspoons 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.)

source jmesgoldaward