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Ingredients
3 Beets, scrubbed & unpeeled
1 1/2 Pound small potatoes, unpeeled
3/4 Cup frozen peas
3 Green onions, thinly sliced
1/4 Cup pastrami, shredded
1/3 Cup plain yogurt
1 Tablespoon mayonnaise
2 Teaspoons wholegrain mustard
2 Tablespoons fresh dill, chopped
Instructions
In a saucepan of boiling water, cook the beets until tender.
In another saucepan of boiling water, cook the whole small potatoes for 15 minutes or until tender. Add the peas in the last 2 to 3 minutes. Drain well.
Thickly slice the potatoes & combine in a serving bowl with the peas, onions & pastrami.
Peel the beets & cut them into thin matchsticks. Add to the salad.
In a small bowl, combine the yogurt, mayonnaise, mustard & dill. Pour this dressing mixture over the salad & toss gently to coat.