Lemony Potato-and-Beet Salad with Dill
Tender cooked beets add color and sweet flavor to your usual potato salad. We recommend using golden (yellow) beets in this recipe because red beets will turn the entire dish a bright shade of pink. A tangy sour cream-yogurt dressing flavored with fresh dill and lemon brings these two root vegetables together in perfect harmony.
How to Make It
Step 1
Place beets in a medium saucepan with water to cover. Bring to a boil over high. Reduce heat to medium, and simmer, uncovered, until fork-tender, about 20 minutes. Drain; cool 10 minutes. Peel beets, and cut into quarters (or cut into eighths if using larger beets). Place in a large mixing bowl.
Step 2
While beets are cooking and cooling, place potatoes, garlic, thyme, and 1 tablespoon of the salt in a medium saucepan. Add water to cover, and bring to a boil over high. Reduce heat to medium, and simmer, uncovered, until potatoes are fork-tender, about 10 minutes. Drain, discarding garlic and thyme; cool about 20 minutes. Add potatoes to cooled beets in bowl; refrigerate until thoroughly chilled, about 30 minutes.
Step 3
Whisk together yogurt, sour cream, lemon zest and juice, vinegar, pepper, 1 tablespoon of the dill, and remaining 1 teaspoon salt in a small bowl until smooth and combined. Add to chilled potato-beet mixture, and toss to coat. Transfer to a serving bowl. Sprinkle with remaining 1⁄2 tablespoon dill, and serve immediately.
