Try this better-for-you version of potato salad for your next cook-out, picnic, or get-together. The addition of lots of crisp-tender, colorful veggies makes it pretty for a pot-luck or bring-along, and the nutrition can’t be beat. The author of this fun cookbook says she grew up loving beets because of this salad. It reminded one of our editors of a similar dish served to her and her adolescent son by a friend from the Republic of Georgia. They both loved it!

We also include the author’s great recipe for a simple vinaigrette that you can use for so many other salads. Read the recipes here:

INGREDIENTS

2 medium Yukon gold potatoes, boiled, peeled, and chopped
3 medium beets, boiled, peeled, and chopped
2 medium carrots, minced
1 cup fresh green beans, briefly blanched, and chopped
1 cup fresh or frozen green peas (briefly blanched, if using fresh)
1 cup chopped fresh dill
1 cup Basic Balsamic Vinaigrette (see below)
Sea salt, to taste

1. In a large bowl, toss the vegetables, chopped dill, Balsamic Vinaigrette, and salt together.

Serves 6.

Basic Balsamic Vinaigrette

INGREDIENTS

1/2 cup chopped onion
1/2 cup balsamic vinegar
1/2 cup olive oil
1 1/2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper, or to taste

1. Puree onion and vinegar in a blender. Then, with blender on low speed, gradually add oil. salt and pepper.