Rosolje: Estonian Idaho® Potato and Beet Salad | Idaho Potato Commission

Ingredients

• 2 pounds Idaho® russet potatoes of similar size, peeled (4 medium)
• 1 ¾ pounds red beets of similar size, scrubbed (4 medium)
• 1 ½ cups of ¼-inch-diced dill pickles or bread and butter pickles
• 1 granny smith apple, peeled, cored, and finely chopped
• ½ cup finely minced red onion
• ½ cup mayonnaise
• ½ cup whole milk Greek yogurt
• 1 tablespoon hot English mustard
• 1 tablespoon prepared horseradish
• 2 teaspoons salt, divided
• ½ teaspoon freshly ground black pepper
• 3 large eggs, hard-boiled, peeled and sliced, optional garnish
• 2 tablespoons chopped parsley leaves, optional garnish