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Potato Salad, Russian II (D, KLP)
Source: Karen Mintzias 1994
Serves: 4

1/2 cup hard-boiled chopped egg
1 cup cooked and diced potato
1 cup cooked and diced beets
1 cup green cooked peas
1/4 cup shredded carrots
3/4 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cider vinegar
6 chopped scallions

Mix all ingredients together in a large bowl. Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.

Posted by Sue Jaffe

Nutritional Info Per Serving: 140 Calories (kcal); 4g Total Fat; (22% calories from fat); 8g Protein; 20g Carbohydrate; 78mg Cholesterol; 346mg Sodium