Russian Potato Salad

Name: Russian Potato Salad
Total time: 30 min
Yield: 2 servings
Cuisine: russian
Ingredients: 9 ounces tiny new potatoes; 1 1/2 tablespoons low-fat mayonnaise; 1 1/2 tablespoons plain nonfat yogurt; 1 1/2 tablespoons Dijon mustard; 2 tablespoons cider vinegar; 1 1/2 tablespoons horseradish; 1 sprig tarragon to yield 1 teaspoon chopped; 2/3 cup drained, sliced canned beets (no-salt variety, if available); 1 small apple; 1/8 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Updated June 22, 2023

Total Time: 30 minutes
Rating: 4(35)
Comments: Read comments

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Ingredients

Yield:2 servings

9ounces tiny new potatoes
1½tablespoons low-fat mayonnaise
1½tablespoons plain nonfat yogurt
1½tablespoons Dijon mustard
2tablespoons cider vinegar
1½tablespoons horseradish
1sprig tarragon to yield 1 teaspoon chopped
⅔cup drained, sliced canned beets (no-salt variety, if available)
1small apple
⅛teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Scrub but do not peel the potatoes, and cook in enough water to cover, until they are tender, 10 to 20 minutes, depending on size.
Step 2
Mix together the mayonnaise, yogurt, mustard, vinegar and horseradish.
Step 3
Wash and chop the tarragon. Drain and chop the beets into small dice. Wash, trim and core but do not peel the apple, and cut into small dice. Add the tarragon, beets and apple to the dressing.
Step 4
When potatoes are cooked, drain, cool and cut into small cubes; stir into the dressing. Season with salt and pepper.