Russian Beet and Idaho® Potato Salad

Ingredients:

• 4 medium Idaho® Yukon Gold potatoes, (about 1 pound total), peeled, cut into ½˝ cubes
• 1 teaspoon salt
• 1 cup frozen peas and carrots, thawed
• ⅓ cup red onion, finely chopped 
• 5-ounce can sliced beets, drained, and slices quartered

• ¼ cup light mayonnaise
• ¼ cup plain Greek yogurt
• 1 tablespoon fresh dill, finely chopped 
• 1 teaspoon horseradish mustard

Directions:

1. In a medium saucepan, add potato cubes, salt and enough water to cover. Bring to a boil, reduce heat, and simmer until just tender, about 4-5 minutes. Drain in a colander and rinse with cold water.
2. In a large bowl, combine potatoes, peas and carrots, and onion.
3. In a small bowl, whisk together the mayonnaise, yogurt, dill and horseradish mustard. Add the potato mixture and gently combine.
4. Place the beets on a paper towel and gently blot dry. Very gently fold beets into the potato mixture. Do not overmix.

Notes:

*Cook’s Tip: Be sure to blot beets on paper towels before gently folding into the potato mixture or it will turn the salad pink.

**Cook’s Tip: Serve within 1 hour for peak flavor and appearance.