Russian Beet and Idaho® Potato Salad

Russian Beet and Idaho® Potato Salad

Yield: 6 servings
Calories: 115
Sugar: 5 g
Sodium: 224 mg
Fat: 3 g
Saturated Fat: 0 g
Carbs: 21 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 2 mg

Ingredients:

Beet and Potato Salad Ingredients:
Dressing Ingredients:

Directions:

  1. In a medium saucepan, add potato cubes, salt and enough water to cover. Bring to a boil, reduce heat, and simmer until just tender, about 4-5 minutes. Drain in a colander and rinse with cold water.
  2. In a large bowl, combine potatoes, peas and carrots, and onion.
  3. In a small bowl, whisk together the mayonnaise, yogurt, dill and horseradish mustard. Add the potato mixture and gently combine.
  4. Place the beets on a paper towel and gently blot dry. Very gently fold beets into the potato mixture. Do not overmix.