A few weeks ago at a work potluck, my (Steph’s) office mate brought in a really tasty potato salad with beets and dill. She sent me her recipe, and thanks to a few CSA deliveries, I had most of the ingredients I needed! So, in a effort to clear out as many perishables as I could before my trip to Florida, I had the perfect opportunity to make this tasty salad. I modified her recipe slightly, using the ingredients I had on hand. I hope you can enjoy this yummy salad too!
5-6 small red potatoes, chopped
1 large beet
handful of baby carrots, sliced (or 2 small carrots, sliced)
½ small onion, finely chopped
2 green onions, chopped
1 can sweet peas
3 dill pickles (more or less, to your liking)
1/3 cup chopped fresh dill
juice of 1 lemon
salt and pepper
Preheat the oven to 375. Wrap the beet in a piece of foil and roast in the oven for about an hour.
While the beet is roasting, boil the potatoes and carrots. Be sure not to over cook, or they’ll get mushy!
Let all vegetables cool completely. Peel the beet, and roughly chop it into bite-sized pieces.
In a bowl, add the onion, green onions, peas, pickles, and dill. Stir in the potatoes, beet and carrots. Dress with the juice of one lemon and a drizzle of olive oil. Salt and pepper to your taste.
Note: You can also add some shredded cabbage to the salad, but I opted not to include it this time.
Question of the day: Do you like potato salad? What kind is your favorite?