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Potato Salad With Greek Yogurt, Dill and Beetroot

yield: 6 total time: 155 minutes

Ingredients

1 2/3 pounds potatoes
3 1/2 ounces beetroot canned diced, rinse and drain well
5/8 cup frozen peas cooked and cooled
5/8 cup red onion finely chopped
3 eggs hardboiled and cut into quarters
2 dill pickles large, roughly chopped
7 3/8 ounces natural Greek yogurt
2 tablespoons olive oil
1 tablespoon fresh dill roughly chopped
1 tablespoon fresh parsley roughly chopped
salt
pepper
4 tablespoons greek yogurt – thinned with milk for drizzling
1 hardboiled egg cut into eighths
2 tablespoons frozen peas cooked
3 pieces beetroot diced, cut into smaller cubes
chopped parsley A small quantity of, or dill for sprinkling

Nutrition

Calories : 210 calories
Carbohydrate : 27 grams
Cholesterol : 140 milligrams
Fat : 8 grams
Fiber : 5 grams
Protein : 9 grams
SaturatedFat : 2 grams
Sodium : 220 milligrams
Sugar : 5 grams

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