Granny's Beet Potato Salad
3 medium-size red-skinned potatoes
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.)