1/2 pound baby yukon Gold Potatoes in their skins
1 tablespoon cider vinegar
1 tablespoon Dijon Mustard
1 pinch sea salt
freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
2 tablespoons plain Greek yogurt, whole or 2%
1 tablespoon water as needed
1/2 small shallot minced
1/2 cup diced carrots
1/2 cup frozen garden peas
2 medium beets, roasted and in a 1/2 “dice (see Ann’s Tips)
If roasting the beets takes too long for you, avoid using vinegary pickled beets as a substitute, use vacuum packed beets instead. They have a far more mellow flavor
Use waxy baby potatoes like Yukon Gold, fingerlings or Red Bliss. Idaho and Russet potatoes are too starchy and flaky to hold their shape in this kind of salad.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.