logo

Favoreats

Favoreats LLC

GET — On the App Store

View

Beet and Potato Salad

Martha Rose Shulman
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

3/4 lb

potatoes

2

large beets, roasted

1

celery rib, diced

1/2

small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)

2

hard-boiled eggs, peeled and finely chopped

2 tbsp

minced chives

2 tbsp

Champagne vinegar or sherry vinegar

Salt

2 tsp

Dijon mustard

1/4 cup

extra virgin olive oil

1/4 cup

plain low-fat yogurt

Freshly ground pepper