Potato Beet Salad
Okay, I promise this will be the last beet recipe for the near future but when a coworker brought in a bag of beets from his local garden I couldn’t pass! I decided to recreate a potato salad that I frequently have with Joe’s family, after asking his Aunt and Uncle to share their secret. I had to make a few changes since I try to avoid mayo as much as possible, but that’s what Greek yogurt is for so wasn’t a problem at all. The best part is this is one of those dishes were parts can be made in advance, in fact this dish tastes even better when it has time to sit and embrace all the flavors going on.
2 lbs red potatoes
1 1/2 lbs beets
1 vidalia onion
1/2 tsp pepper
1 tsp dijon mustard
1/2 cup white wine vinegar (or lemon juice for those w/o citrus issues)
3/4 cup extra virgin olive oil
2 tbsp Greek yogurt (So Delicious or dairy variety)
pinch of salt and pepper
- Bring a large pot of water to boil and add the beets and potatoes. Boil for until just soft, about 30 minutes. Rinse with cold water and then set aside to slightly cool before breaking up the beets/potatoes.
- Use a microwave to slightly warm up the white wine vinegar and olive oil, around 30 seconds, then stir in the mustard before slowly mixing in to the potato/beet mixture. Place in the fridge for at least three hours.
- After three hours mix in the greek yogurt and season as needed with the salt and pepper. Place in the fridge for at least another hour and then serve and enjoy!!!
This dish might be an interesting shade but it’s delicious, and probably one of the healthier picnic salads out there. For a twist stuff the salad inside of a cabbage leaf for a different type of taco – one with all the crunch and half the guilt!