Root Vegetable Salad

Beet and Potato Salad
Tatiana Volgutova/Shutterstock


3 medium potatoes, peeled
2 medium carrots
2 medium beets, cooked, peeled, and diced
3 small dill pickles, diced
1/2 cup chopped scallions, white part only
1/4 cup finely chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper, plus more to taste
2 hard-boiled eggs
1/2 cup plain yogurt
1/2 cup mayonnaise
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice
1/2 teaspoon sugar


In separate saucepans over medium heat, cook the potatoes and carrots in water until each is tender. Drain, then cut into a ½-inch dice. In a large bowl, combine the beets, potatoes, carrots, pickles, scallions, and dill. Toss gently, season with salt and pepper, and add the eggs. Cover and refrigerate.

In a blender or food processor, combine the yogurt, mayonnaise, horseradish, lemon juice, and sugar and blend until smooth. Season with pepper.

Pour the dressing over the salad, toss to coat, and chill until served.


Makes 6 servings.


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