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Beet and Potato Salad with Blue Cheese Dressing and Dill
Recipe courtesy of Damaris Phillips
2 pounds new potatoes, quartered
3 tablespoons coconut oil
Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery
1/4 cup chopped green onions
2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)
Preheat the oven to 400 degrees F.
Coat the potatoes with 2 tablespoons coconut oil, sprinkle with salt and pepper and spread on a baking sheet in a single layer. Coat the beets with the remaining tablespoon of coconut oil, sprinkle with salt and pepper and spread on a separate baking sheet in a single layer. Add 2 tablespoons water to the beet sheet. Place both baking sheets in the oven and bake until golden brown, about 35 minutes, stirring halfway through. If the beets start to look dry, add more water as needed. Let cool in the baking sheets 10 minutes.
To make the dressing, add the mayonnaise to a bowl and gently whisk in the buttermilk. Stir in the mustard and set aside.
Transfer the potatoes and beets (and any accumulated beet juices) to a large bowl. Add the celery, green onions, dill and salt and pepper to taste. Toss until everything is coated with the dressing. Chill for 4 hours. Fold in the blue cheese before serving.
Cook’s Note: If you have large red potatoes instead of small new potatoes, cut them into eighths instead of quarters.
Yield: 4 servings
Active Time: 20 minutes
Total Time: 5 hours 10 minutes (includes chilling time)