Russian Potato Salad With Creamy Tarragon Dressing

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Servings: 4

I haven't edited this, but I would probably substitute something else for the nonfat ingredients that this recipe calls for. Cooking time is for boiling the potatoes. Cooking the beets would require additional time, but I don't know how long, so please keep that in mind if you try this.

Ingredients:

2 cups boiled potatoes, cut into 1-inch pieces

1 cup cooked quartered beet

1/2 cup red onion, chopped

8 leaves red leaf lettuce

1 tablespoon fresh tarragon or 1 tablespoon parsley, minced

1 cup plain nonfat yogurt

3 tablespoons nonfat dry milk powder

1/4 cup white wine vinegar

2 tablespoons unsalted dijon mustard

1 tablespoon olive oil

1 tablespoon frozen apple juice concentrate

1 garlic clove, finely minced

1/4 teaspoon black pepper

1 tablespoon freshly minced tarragon

1 tablespoon lemons or 1 tablespoon orange peel, finely grated

Directions:

1. To make dressing: whisk together yogurt and dry milk. Blend in next 4 ingredients. Stir in remaining ingredients.
2. In a large bowl, toss potatoes, beets and onion with 1/4 cup dressing. Line four salad plates with lettuce.
3. Divide potato salad evenly among the plates.
4. Sprinkle with tarragon or parsley.

By RecipeOfHealth.com