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Beet and New Potato Salad

from Serving Up the Harvest

2 lbs beets, tops removed and chopped if large

1 1/2 lbs new potatoes, chopped into uniform chunks (same size as beets) if large

2 Tbls extra virgin olive oil

1 Tbls red wine or cider vinegar, or other light tasting vinegar

1/2 Tbls kosher salt and fresh ground pepper to taste

1 cup plain greek yogurt or sour cream

2 Tbls fresh dill, chopped or torn

2 green onions or 1 small fresh onion, chopped

2 hard-boiled eggs, chopped

Boil beets and potatoes separately in salted water, until desired tenderness.  Rinse and drain well.  When cool, remove beet skins and place with potatoes in large bowl.  Add oil and vinegar, salt and pepper, onions, dill, and yogurt.  Taste and adjust seasonings, let sit at least 30 minutes before serving.  Garnish with chopped egg.

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