- a little more than half a pound beets, (about 1 large), cooked until fork tender
- a little more than half a pound of Yukon Gold potatoes, (about 1 large), cooked until fork tender
- 1 cup frozen or fresh petite peas, cooked until tender
- 1 hard-boiled egg, finely minced
- 2 tablespoons mayonnaise
- 1 tablespoon heavy cream
- small handful fresh dill, finely chopped and a little extra reserved for garnish
- sea salt
- ground black pepper
Cool all of your ingredients. (I cooked them the night before and let them cool so they are easier to handle.) Cube your beets and potatoes and add in the egg, mayonnaise, heavy cream, dill and seasonings. Taste and adjust the seasonings as needed. Makes 3-4 side salads.
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