Russian Beet & Potato Salad
Yield
4 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
eggs
hardboiled, chopped |
|
| 237 | ml |
potatoes
cooked & diced |
|
| 237 | ml |
beets
cooked & diced |
*
|
| 237 | ml |
green peas
cooked |
|
| 59 | ml |
carrots
shredded |
|
| 177 | ml |
yogurt, plain
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
apple cider vinegar
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
Directions
Mix all ingredients together in a large bowl.
Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
