Recipe: Pink Potato Salad

Many of you have been asking for this recipe and so here it is! Enjoy!

Pink Potato Salad (beet-potato salad with mustard-horseradish dressing)

Ingredients:

• 3 medium new potatoes, large dice
• 1 bunch small beets, peeled and large dice
• 1 tablespoon olive oil
• salt and pepper
• 3-4 sweet salad turnips, thinly sliced (or you could use radish- not exactly the same flavor but provides the crunch)
• Dressing:
  • 1/3 cup vegenaise
  • 1 tablespoon prepared horseradish
  • 1 tablespoon whole grain dijon mustard
  • 1 teaspoon lemon juice
  • 2 scallions, thinly sliced
  • salt and pepper

Preheat an oven to 350F.  Toss the potatoes and beets together with the olive oil, salt and pepper and spread on to a sheet pan; bake for 20-25 minutes until fork tender. Remove from the oven and allow to cool slightly.

While the potatoes and beets are cooling prepare the dressing in the bottom of a large bowl.  Whisk together all of the dressing ingredients, toss in the turnips and the slightly cooled potatoes and beets.  Gently stir to combine. Cover and refrigerate for at least an hour.  Then toss again, taste for seasoning and then it’s ready to serve!