Beet & Potato Salad

by NY Times
Beet & Potato Salad


·3/4 lb potatoes, chopped
·3-4 small cooked beets, finely chopped
·2 hard-boiled eggs, peeled and chopped
·1/2 red onion, minced
·1/2 cup celery root, finely chopped
·Chopped fresh parsley, for garnish (optional)

For the Dressing:
·2 tablespoons champagne vinegar or sherry vinegar
·Salt/black pepper, to taste
·2 teaspoons Dijon mustard
·¼ cup extra virgin olive oil
·¼ cup plain low-fat yogurt


Place potatoes in a large saucepan. Cover with water and boil over medium-high heat for 10-15 minutes, or until fork tender. Then, drain potatoes and place them in a large bowl. Add the beets, boiled eggs, celery root and red onion to the bowl. In a small bowl, whisk together the vinegar, mustard and salt/pepper. Whisk in the olive oil and yogurt. Drizzle over veggies and egg, then coat well. Taste and adjust seasoning, if needed. Refrigerate for at least 4 hours, then garnish with fresh parsley and serve.

Thank you. The eggs are such wonderful quality. My Father eats them with his eyes closed! So pleased to have found you. The supermarket offering just can’t compete with the astonishing freshness of these eggs.

— Claudia Van Der Werff

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