Beet and Potato Salad

This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.


Ingredients

• 3/4 pound potatoes
• 2 large beets, roasted
• 1 celery rib, diced
• 1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
• 2 hard-boiled eggs, peeled and finely chopped
• 2 tablespoons minced chives
• 2 tablespoons Champagne vinegar or sherry vinegar
• Salt to taste
• 2 teaspoons Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 cup plain low-fat yogurt
• Freshly ground pepper

Preparation 
1. Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.

2. Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.

3. In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.

Yield: 4 to 6 servings.

Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it’s made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.

Nutritional information per serving (4 servings): 254 calories; 16 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 93 milligrams cholesterol; 21 grams carbohydrates; 3 grams dietary fiber; 148 milligrams sodium (does not include salt to taste); 7 grams protein

Nutritional information per serving (6 servings): 170 calories; 11 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 62 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 99 milligrams sodium (does not include salt to taste); 4 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

Potato Salad Bites

Ingredients

• 12  small red potatoes (1 1/2 to 1 3/4 inches in diameter)
• 1  teaspoon salt
• 1  hard-cooked egg, finely chopped
• 1/4  cup chopped celery
• 3  tablespoons dill pickle relish
• 2  tablespoons mayonnaise or salad dressing
• 1  teaspoon yellow mustard
• 1/4  teaspoon pepper
• 2  medium green onions, thinly sliced (2 tablespoons)
• 3  radishes, thinly sliced (1/4 cup), if desired

Directions 

1. Heat over to 400°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 30 to 40 minutes or until tender. Cool 10 minutes or until cool enough to handle.
2. Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
3. Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled. Garnish with radish slices.