This is not your ordinary potato salad! I'm taking a cue my Scandinavian roots with the beet and dill mixture. The potato salad is part sweet, part tangy and totally colorful! This will impress at your next picnic.
Roasted Beet and Potato Salad
2 lbs. red potatoes
2 medium red beets
1/2 c. Greek yogurt
1/3 c. sour cream
2 green onions, diced
1 Tbsp. fresh dill, chopped
2 Tbsp. milk (optional)
Wash and cut potatoes into uniform size by halving or quartering, depending on size. Place in crockpot and add about one cup water to the bottom of the crock pot. Add 1/4 tsp. salt to water.
Wash beets and remove roots and stems. Place each beet on an individual piece of aluminum foil, about 12x12. Drizzle beets with a splash of olive oil and sprinkle with salt and pepper. Wrap foil around beets into two balls. Place aluminum balls on top of potatoes. Place lid on crock pot and cook 2-3 hours on high until potatoes are tender. Add more water if all evaporates. Only enough water to steam is necessary. *You can also boil or roast potatoes and beets, if desired.
When potatoes and beets have cooled, place potatoes in large bowl and dice beets into similar sized cubes. Add to potatoes. Stir in remaining ingredients, mixing in milk if the cream sauce is too thick.
Season with additional salt and pepper, if preferred.