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2 pounds Idaho® russet potatoes of similar size, peeled (4 medium)
1 ¾ pounds red beets of similar size, scrubbed (4 medium)
1 ½ cups of ¼-inch-diced dill pickles or bread and butter pickles
1 granny smith apple, peeled, cored, and finely chopped
½ cup finely minced red onion
½ cup mayonnaise
½ cup whole milk Greek yogurt
1 tablespoon hot English mustard
1 tablespoon prepared horseradish
2 teaspoons salt, divided
½ teaspoon freshly ground black pepper
3 large eggs, hard-boiled, peeled and sliced, optional garnish
2 tablespoons chopped parsley leaves, optional garnish




Preheat oven to 400ºF. Scrub beets and wrap them in foil. Set them on a roasting pan and bake them for 1 hour. When cool enough to handle, (15 min or so) rub off the skins using a paper towel, or use a vegetable peeler. Cut them into 1/2-inch dice.
While beets are baking put potatoes in a large pot and cover with cold water by a few inches. Add a teaspoon of salt. Bring to a boil over high heat. Lower to a gentle simmer. Simmer for 20 minutes and check for doneness. Potatoes are done when tender all the way through. Test with a fork or skewer. Drain and cool. Cut into 1/2-inch dice.
In a small bowl combine the dressing ingredients: mayonnaise, yogurt, mustard, horseradish, 1 teaspoon of salt, and pepper.
In a large bowl toss all the chopped ingredients with the dressing. Chill for at least an hour.
Garnish with sliced eggs and parsley, if you like.



Time Saving Tip: This is a great dish to make ahead. It will taste even better when the flavors have time to meld, and it can be kept in the fridge, covered, for up to 3 days. Garnish just before serving.


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