·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.
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
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