Russian Beet & Potato Salad
1/2 cup chopped hardboiled eggs
1 cup diced, cooked potato
1 cup diced, cooked beets
1 cup cooked green peas
1/4 cup carrots, shredded
3/4 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cider vinegar
6 scallions, chopped
Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
From www.writerguy.com/deb/recipes, modified from recipe on Mariquita Farm website.
Posted by Carole Koch
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