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Russian Potato Salad With Creamy Tarragon Dressing

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“Clipped from an old magazine; posted for safekeeping. I haven't edited this, but I would probably substitute something else for the nonfat ingredients that this recipe calls for. Cooking time is for boiling the potatoes. Cooking the beets would require additional time, but I don't know how long, so please keep that in mind if you try this.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. To make dressing: whisk together yogurt and dry milk. Blend in next 4 ingredients. Stir in remaining ingredients.
  2. In a large bowl, toss potatoes, beets and onion with 1/4 cup dressing. Line four salad plates with lettuce.
  3. Divide potato salad evenly among the plates.
  4. Sprinkle with tarragon or parsley.

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