Beet & Potato Salad

by NY Times
Beet & Potato Salad


·3/4 lb potatoes, chopped
·3-4 small cooked beets, finely chopped
·2 hard-boiled eggs, peeled and chopped
·1/2 red onion, minced
·1/2 cup celery root, finely chopped
·Chopped fresh parsley, for garnish (optional)

For the Dressing:
·2 tablespoons champagne vinegar or sherry vinegar
·Salt/black pepper, to taste
·2 teaspoons Dijon mustard
·¼ cup extra virgin olive oil
·¼ cup plain low-fat yogurt


Place potatoes in a large saucepan. Cover with water and boil over medium-high heat for 10-15 minutes, or until fork tender. Then, drain potatoes and place them in a large bowl. Add the beets, boiled eggs, celery root and red onion to the bowl. In a small bowl, whisk together the vinegar, mustard and salt/pepper. Whisk in the olive oil and yogurt. Drizzle over veggies and egg, then coat well. Taste and adjust seasoning, if needed. Refrigerate for at least 4 hours, then garnish with fresh parsley and serve.

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