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Potato Salad with Beets and Dill

Recipe byNonie
Notes: 

This is a Russian dish I learned from a friend. It's super easy and delish, while also being completely paleo/ primal, with no grains, and no dairy. Cook the veggies a day ahead, if you are busy.
Yield: 4-6

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Ingredients: 

1/2 cup fresh dill, washed, spun, and cut fine
1/2 cup fresh green onions, diced
1/2 cup cut up dill pickles
homemade mayonnaise or Hellman's olive oil mayo OR your favourite brand
1 clove garlic, pressed
sea salt and fresh peppercorn to taste
3 potatoes, scrubbed
3 large beets, scrubbed and quartered
6 large carrots, scrubbed

  1. Preheat oven to 300
  2. Place veggies in , directly on rack, with tray underneat the rack to catch drips.  Remove when cooked through.  Let cool.  
  3. Dice the vegetables.  Add mayo, dill, dill pickles, garlic, onion, and sea salt and cracked pepper to taste.  Serve room temp or cold. 

 

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