Mustardy Potato-Beet Salad

Warm potatoes, beets, and hard-cooked eggs are arranged on escarole, then drizzled with a tarragon-mustard yogurt dressing for a tangy, satisfying salad.

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Step 1

Boil unpeeled potatoes about 15 min. or until tender. Drain.

Step 2

Cut off beet greens, leaving 2 inches of stalk attached. Boil beets about 40 min. or until tender. Drain and cool.

Step 3

Meanwhile, mix the dressing.

Step 4

Peel and dice the potatoes. Peel and cut the beets in julienne cut or use drained canned beets. Chop the eggs.

Step 5

Arrange the escarole on outer rim of serving platter. Place potatoes in an outside ring, the beets in the inside ring and center with the eggs.

Step 6

Sprinkle with the green onions. Drizzle with the dressing. Garnish with parsley. Let sit until at room temperature.