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