Potato Salad With Greek Yogurt, Dill and Beetroot

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