Beet and Potato Salad (Salade Russe)


1 pound russet potatoes (about 2 large), cut into 1/2 inch dice
1/2 cup frozen peas, thawed in a colander
1/2 small red onion, finely diced
1/2 cup celery heart with leaves, finely sliced
1 large carrot, finely diced
8 ounces roasted beets (about 3 beets), cut into 1/2 inch dice
3 tablespoons fresh flat leaf parsley, finely chopped
1/4 cup non fat plain Greek yogurt
1 tablespoon mayonnaise
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper


  • In a medium cooking pan, add the cubes of potato and canopy with water to an in. higher than the potatoes. Add a touch of ocean salt to the water. Place the pan on high heat on the stove and produce to a speedy boil, stirring sometimes. Once the water boils, the potatoes can cook quickly, in regarding two to three minutes (or longer if the cubes ar larger). check by jutting a fork within the center of a cube. If it splits, it’s done. instantly, take away from the warmth and drain in an exceedingly strainer. Rinse the potatoes gently with cold water to prevent the cookery. Set strainer of potatoes aside.
  • Once you're done chopping all of your vegetables, whisk to mix the yoghourt, mayonnaise, olive oil, juice, salt and pepper in an exceedingly giant bowl. Add the cut vegetables and therefore the potatoes to the bowl. Gently, employing a rubber spatula, fold to mix all of the ingredients. Chill within the electric refrigerator for many hours before serving.


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