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Beetroot potato salad with greek yogurt and lemon on a black plate
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Beetroot potato salad

This is my reinterpretation of the Russian Salad and it's a fresh, summery salad !
Prep Time5 mins
Active Time15 mins
Total Time19 mins
Course: Main Course, Salad, Side Dish
Cuisine: European
Keyword: Beetroot, Potato, Russian, Salad
Yield: 2

Ingredients:

  • 4 New season potatoes (Or baby potatoes)
  • 200 g Beetroot in juice
  • 1/2 Red onion
  • 100 ml Non fat yogurt
  • 2 tbsp Lemon juice (Freshly squeezed)
  • 1 tbsp Olive oil extra virgin
  • 1 tbsp Dill
  • Salt and pepper (according to taste)

Instructions

  • Cook the potatoes in salted boiling water until tender. Allow them to cool and then cut them into bite sized pieces.
  • Cut the beetroot into the same sized pieces.
  • FInely chop the red onion.
  • Place the potatoes, beetroot and onion in a salad bowl and add the yogurt, lemon juice, oil and condiments. Carefully combine the ingredients.
  • Place the bowl in the fridge for at least an hour before serving to allow the salad to cool.