Golden Beet and Mini Red Potato Salad

One of my all time favourite salads..I love the flavours in this salad including the little kick the horseradish gives. I'm a huge fan of potato salads and thought it would be fun to put some more colour in it by adding the golden beets. Enjoy!!!!
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Golden Beet and Mini Red Potato Salad

Serves: 6

Ingredients

1 lb golden beets
1 lb mini red potatoes
2 tbsps sour cream
2 tbsps mayonnaise
1 tbsp rice vinegar
2 tbsps red onion (finely chopped)
2 tbsps chopped parsley
1 tbsp prepared horseradish
1 clove garlic (peeled and minced)
salt
pepper
8 ozs watercress (2 qt)
crumbles (browned bacon)

Preparation

1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Add beets, reduce heat to medium-high, cover, and cook for 10 minutes. Add potatoes to the beets, cover again,and cook until both are tender when pierced, about 10 minutes longer. Drain and let cool. Peel beets, then slice into 1/4-inch-thick half-moons.
2. Meanwhile, in a small bowl, whisk together the sour cream, mayonnaise, vinegar, onion, parsley, horseradish, and garlic. Season to taste with salt and pepper. Mix dressing into the potatoes.
3. Rinse watercress. Pick tender sprigs from tough stems and cut into 3- to 4-inch lengths. Arrange sprigs on a platter. Top with potatoes, then arrange beets over mixture. Sprinkle with crumbled bacon.