Root Vegetable Salad
Make a colorful root vegetable salad with potatoes, carrots, beets, dill pickles, and eggs. A creamy horseradish dressing adds a tangy kick to every bite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.almanac.com.
Cooking tools:
- Blender
- Food processor
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Refrigerator
Ingredients
- 3 medium potatoes, peeled
- 2 medium carrots
- 2 medium beets, cooked, peeled, and diced
- 3 small dill pickles, diced
- 1/2 cup chopped scallions, white part only
- 1/4 cup finely chopped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 hard-boiled eggs
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 3 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
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