Beet & potato salad with Greek yogurt dressing

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I was on a picnic yesterday and my friend Kristin was listing off all the ingredients she needed to get for potato salad and before I knew it I was drooling. I love any southern comfort food but potato salad is my weakness. I have already given up hope that I will ever be able to make potato salad as good as my dads so I decided to come up with my own recipe.

I wanted to add beets to my potato salad  mostly so I could have beet juice to dye some Easter eggs but also because ( if you haven’t noticed) I have a beet obsession.  I didn’t quite think about the fact that the beets would turn the potato salad all the same shade of pink and was a bit disappointed when it looked a bit… homogeneous.

Despite the  bright pink color of this potato & beet salad  it was quite yummy and there was not single drop of  leftovers. It looks like this will be a recipe to go in my “family favorites” folder!

What you need

  • 5 red potatoes
  • 2 beets
  • 1/5 c Greek yogurt, I used Nancy’s Greek yogurt
  • 1/4 lemon juice
  • 1/2 red onion
  • 3 stalks of celery
  • 2 tbsp dried or fresh dill
  • 1 tbsp paprika
  • salt to taste

How to make it

  • In separate pots boil the beets and potatoes
  • while those are cooking in a large bowl add yogurt, lemon juice, onion, celery, dill  and salt to taste
  • drain potatoe and beet, rinse beets with water and drain again
  • add potatoes to dressing and gently mix
  • add beets and mix again
  • sprinkle with paprika and more salt if needed
  • cover and put in the fridge for an hour to cool or serve warm
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