Cookwith

Name: Chilled Beet & Potato Salad with Herbed Yogurt Dressing
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes; 2 medium roasted beets, peeled and cut into 1/2-inch cubes; 1/2 small red onion, thinly sliced; 1/4 cup fresh dill, chopped; 2 tbsp fresh parsley, chopped; 1/2 cup plain Greek yogurt; 2 tbsp mayonnaise; 1 tbsp lemon juice; 1 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 tbsp olive oil; 1/4 cup sliced scallions (green parts only)

Chilled Beet & Potato Salad with Herbed Yogurt Dressing

RusticMelon7775

This vibrant Chilled Beet & Potato Salad is a refreshing and colorful twist on a classic, perfect for hot Minnesota summer days. Creamy Yukon Gold potatoes and sweet roasted beets are tossed with crisp red onion, fresh herbs, and a tangy Greek yogurt dressing. The yogurt and mayo blend adds richness without heaviness, while lemon and vinegar brighten each bite. Chilling the salad lets the flavors bloom and the beets lend a beautiful marbled effect. It’s a stunning, satisfying side or light main for picnics, BBQs, or easy weeknight dinners.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Add cubed potatoes and cook until just tender, 10-12 minutes. Drain and let cool to room temperature.
While potatoes cook, roast or steam beets if not already cooked. Cool, peel, and cut beets into 1/2-inch cubes.
In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper until smooth.
In a large mixing bowl, gently toss together cooled potatoes, beets, red onion, dill, parsley, and scallions.
Pour the herbed yogurt dressing over the salad and gently fold to combine, taking care not to break up the potatoes or stain them fully pink (unless desired).
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with extra dill and scallions.