Roasted Potato and Pickled Beet Salad


Preserving Method: Non-Preserving

1. Preheat oven to 400°F. Toss potatoes with olive oil, salt and pepper in a large bowl and arrange in a single layer on a foil-lined baking sheet.  Roast stirring once halfway through, about 30-35 minutes, until browned and cooked through.  Remove from oven and cool slightly.

2. Stir together the sour cream, mustard and vinegar in large mixing bowl. Gently stir in roasted potatoes and toss to coat.  Stir in Bread & Butter Pickled Beets and parsley. Season to taste with salt, pepper and 2-3 tablespoons of pickle brine and garnish with sliced scallions. Serve warm or room temperature.