Idaho® Potato and Beet Salad | Idaho Potato Commission

Ingredients

• 1 ½ - 2 lb Idaho® potatoes (I used yellow potatoes)
• 2 tablespoons olive oil, divided
• 4 medium beets
• 1 large shallot or ¼ small onion, minced
• ½ cup frozen green peas, cooked
• ½ cup frozen corn, cooked
• ⅓ cup mayonnaise, or more to taste (I used vegan homemade mayo)
• 1 teaspoon apple cider vinegar
• 1 teaspoon mustard (I used Dijon)
• 1 tablespoon fresh dill, and some more for garnish
• salt and pepper to taste
• ½ cup queso fresco, crumble (optional)