Russian Beet & Potato Salad
Yield
4 servingsPrep
15 minCook
0 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
eggs
hardboiled, chopped |
|
| 1 | cup |
potatoes
cooked & diced |
|
| 1 | cup |
beets
cooked & diced |
*
|
| 1 | cup |
green peas
cooked |
|
| ¼ | cup |
carrots
shredded |
|
| ¾ | cup | yogurt, plain |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon | black pepper |
|
| ½ | teaspoon | apple cider vinegar |
|
| 6 | each |
scallions, spring or green onions
chopped |
|
Trans-fat Free
Directions
Mix all ingredients together in a large bowl.
Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
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