Russian Beet and Potato Salad |
Course : Potato Salads
Serves: 2 - 4 |
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Ingredients:
1/2 Cup egg hardboiled and finely chopped |
1 Cup Potato, cooked and diced |
1 Cup Beets cooked and diced |
1 Cup Green peas, cooked |
1/4 Cup carrots, shredded |
3/4 Cup Yogurt, plain |
1/2 teaspoon Salt |
1/2 teaspoon Black pepper |
1/2 teaspoon Cider vinegar |
6 medium Scallions chopped |
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Preparation / Directions:
Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
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