“The thing that surprised me when I first made this dressing was how salty the dressing is. I was wary about pouring it over the vegetables. But, it works well due to the blandness of the vegetables. Letting it sit for 15-30 minutes before serving allows the vegetables to absorb the dressing’s flavor” –Andi Wolff


Potato Beet Salad

  • Author: Andi Wolff


  • 4 medium potatoes
  • 4 medium beets
  • 4 hard-boiled eggs
  • 8 cups baby spinach
  • ½ cup scallions, chopped
  • 4 tbsp. olive oil
  • 4 tbsp. vegetable oil
  • 2 tbsp. white vinegar
  • 1 tbsp. tarragon
  • 2 tbsp. Dijon mustard
  • ½ tsp salt
  • 1 tsp fresh ground black pepper
  • ½ cup plain yogurt


  1. Whisk together olive oil, vegetable oil, mustard, vinegar, tarragon, salt & pepper
  2. Whisk in the yogurt until smooth & creamy
  3. Boil unpeeled, whole potatoes 15-20 minutes until tender, drain and let cool
  4. Boil unpeeled, whole beets (about 45 minutes) until tender, drain & let cool
  5. Peel & dice potatoes
  6. Peel beets (the skin should just slide right off) and julienne
  7. Slice eggs with egg slicer
  8. Wash & dry spinach and arrange on a platter or in a shallow pasta bowl
  9. Place the potatoes on the spinach in a ring in the outer edge
  10. Place the beets in a narrower ring inside the potatoes
  11. Heap the egg slices in the center
  12. Sprinkle with the scallions
  13. Pour all of the dressing over the salad
  14. Let sit about 15 minutes

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