3 beets, scrubbed & unpeeled
750 g small potatoes, unpeeled 1 1/2 lb
175 ml frozen peas 3/4 cup
3 green onions, thinly sliced
50 ml pastrami, shredded 1/4 cup
75 ml olain yogurt 13 cup
15 ml mayonnaise 1 tbsp
10 ml wholegrain mustard 2 tsp
30 ml fresh dill, chopped 2 tbsp
In a saucepan of boiling water, cook beets until tender.
In another saucepan of boiling water, cook whole small potatoes for 15 minutes or until tender. Add peas in last 2 to 3 minutes. Drain well.
Thickly slice potatoes and combine in serving bowl with peas, onions and pastrami.
Peel beets and cut into thin matchsticks. Add to salad.
In a small bowl, combine yogurt, mayonnaise, mustard and dill. Pour over salad and toss gently to coat.
Serves: 4