Beet Potato Salad

Ingredients

• 1 1/2 lb / 680 g baby potatoes, halved
• 2 cups cooked beets, diced
• 3 green onions, sliced
• 1/4 cup chopped dill
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Boil potatoes in salted water 12–15 minutes until tender; drain.

2. 2

   Whisk oil, vinegar, Dijon, salt and pepper.

3. 3

   Toss warm potatoes with half the dressing and cool 10 minutes.

4. 4

   Fold in beets, green onions, dill and remaining dressing.