- 12 Oz. Cooked Sliced Potatoes
- 2 Medium Beets, diced
- 1Head Of Lettuce, cut into thin strips
- 3 Egg yolks
- 1 Tablespoon Capers, washed and drained good
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Yellow Mustard
- 3 Tablespoons Oil
- 1to2 Teaspoons Vinager
- 1/4 Cup Heavy Cream
- 1 Tablespoon Caper Liquid
Blend the beets, lettuce and potatoes in a medium bowl. Then in another bowl blend the egg yolk, mustard and sugar and then add the caper oil and blend it. Last add the cream and blend again and then pour all this over the salad and blend it good. Keep ref.
