New Potato and Beet Salad

New Potato and Beet Salad

1 lb. Red Dog Farm New Potatoes
1 bunch Red Dog Farm Beets, roasted
1 celery rib, diced
1/2 bunch Red Dog Farm Scallions, chopped
2 hard-boiled eggs, peeled and finely chopped
2 Tbs. Dill, minced
2 Tbs. wine vinegar
Salt to taste
Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain yogurt
Freshly ground pepper

Steam the potatoes whole over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut into bite-size pieces. Peel the roasted beets and cut into bite-size pieces. In a large bowl, combine the potatoes, beets, celery, onion, hard-boiled eggs and dill. 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. Makes 4 to 6 servings.