Russian Beet and Idaho® Potato Salad


Beet and Potato Salad Ingredients:
  • 4 medium Idaho® Yukon Gold potatoes, (about 1 pound total), peeled, cut into ½˝ cubes
  • 1 teaspoon salt
  • 1 cup frozen peas and carrots, thawed
  • ⅓ cup red onion, finely chopped 
  • 5-ounce can sliced beets, drained, and slices quartered
Dressing Ingredients:
  • ¼ cup light mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh dill, finely chopped 
  • 1 teaspoon horseradish mustard


  1. In a medium saucepan, add potato cubes, salt and enough water to cover. Bring to a boil, reduce heat, and simmer until just tender, about 4-5 minutes. Drain in a colander and rinse with cold water.
  2. In a large bowl, combine potatoes, peas and carrots, and onion.
  3. In a small bowl, whisk together the mayonnaise, yogurt, dill and horseradish mustard. Add the potato mixture and gently combine.
  4. Place the beets on a paper towel and gently blot dry. Very gently fold beets into the potato mixture. Do not overmix.


*Cook’s Tip: Be sure to blot beets on paper towels before gently folding into the potato mixture or it will turn the salad pink.

**Cook’s Tip: Serve within 1 hour for peak flavor and appearance.


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Yield: 6 servings
Calories: 115
Sugar: 5 g
Sodium: 224 mg
Fat: 3 g
Saturated Fat: 0 g
Carbs: 21 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 2 mg

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