Russian Potato Salad With Creamy Tarragon Dressing
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For the salad
- 2 cups boiled potatoes, cut into 1-inch pieces
- 1 cup cooked quartered beet
- 1⁄2 cup red onion, chopped
- 8 leaves red leaf lettuce
- 1 tablespoon fresh tarragon or 1 tablespoon parsley, minced
-
For the dressing
- 1 cup plain nonfat yogurt
- 3 tablespoons nonfat dry milk powder
- 1⁄4 cup white wine vinegar
- 2 tablespoons unsalted Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon frozen apple juice concentrate
- 1 garlic clove, finely minced
- 1⁄4 teaspoon black pepper
- 1 tablespoon freshly minced tarragon
- 1 tablespoon lemons or 1 tablespoon orange peel, finely grated
directions
- To make dressing: whisk together yogurt and dry milk. Blend in next 4 ingredients. Stir in remaining ingredients.
- In a large bowl, toss potatoes, beets and onion with 1/4 cup dressing. Line four salad plates with lettuce.
- Divide potato salad evenly among the plates.
- Sprinkle with tarragon or parsley.
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