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Purple Potato and Beet Salad

Purple Viking Potatoes

This week in our CSA box we have Purple Viking potatoes. The skin is purple but the flesh is white. And you’ll stain them fuchsia when you toss them with the beets and yogurt. Dill pickles in potato salad? Try them. In my family recipe, they are an essential potato salad ingredient, adding tang, spice and interest. Incredibly flavorful and never harsh all-natural Kosher dill pickles are Bubbies brand, found under refrigeration in your local natural food store.

If the oven is on for baking something else, roast the beets in a covered casserole with about a half-inch of water; otherwise boil them in plenty of water. Either way, peel them after they have cooked and cooled—the skins will remove easily when you slide them away using your fingers. I usually cook beets the 1st or 2nd evening after we receive them so they are ready to slice and add to our dinner salads. If you cook the beets specifically for this recipe, peel them when they are cool enough to handle.

I’ve adapted this recipe from one in Moosewood Restaurant Low-fat Favorites cookbook.

3 medium beets, scrubbed and stems trimmed to 1/2-inch, cooked until easily pierced with a knife

4 Purple Viking potatoes, scrubbed

1/3 cup finely chopped red onion or shallots

¾ cup plain yogurt

3 tablespoons finely chopped parsley

1 ½ teaspoons apple cider vinegar

1/3 cup chopped dill pickles

½ teaspoon Real Salt and freshly ground black pepper

Cut the potatoes in 1-inch cubes. In a large pot of salted water, boil the potatoes, 15-20 minutes, until tender to the bite. Drain and set aside to cool. Remove the peel from the beets and cut them into ½-inch cubes.

Mix together the potatoes, beets, onion, yogurt, parsley, vinegar, chopped pickles, salt and pepper. Season to taste with more salt and pepper. Refrigerate for 30 minutes.

Makes 4 to 5 servings.

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