Swedish Beet-and-Potato Salad

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Swedish Beet-and-Potato Salad

 

4 cups beets (you can use canned beets)

4 cups white potatoes

2 whole cloves garlic

1/2 onion

5 tablespoons fat-free yogurt

1 teaspoon Dijon Mustard

2 tablespoons low-fat mayonnaise

1 tablespoon red wine

1/2 teaspoon salt

1/4 teaspoon pepper

1-2 tablespoons minced garlic

Dash dillweed

 

Cook beets in boiling water until tender. Peel and cube.

Cook potatoes in boiling water flavored with the two cloves of garlic

and half an onion. Cook until tender, about 15 minutes. Cube.

In a separate bowl, mix yogurt, mustard, mayonnaise, dillweed,red

wine, salt, pepper and minced garlic. Place beets and potatoes in a 9-

inch-by-11-inch glass baking dish, pour yogurt mixture over beets and

potatoes and toss to combine. Serve chilled.

Serves 6.