Warm new potato salad with beets and pastrami
Beets add vivid colour to this lovely warm salad, and are combined with a light, low-fat yogourt and dill dressing. For a more substantial meal, serve with thin slices of rye or pumpernickel bread.
Ingredients
- 700 g new potatoes
- 3 cooked beets (peeled)
- 3/4 cup frozen peas
- 6 scallions (thinly sliced)
- 90 g pastrami
- 6 radishes (thinly sliced)
- 1/3 cup low-fat plain yogourt
- 1 tbsp light mayonnaise
- 2 tsp whole grain mustard
- 2 tbsp fresh dill (chopped)
- 1 tbsp bottled capers (rinsed and chopped)
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