Russian Potato Salad With Creamy Tarragon Dressing

• 2 cups boiled potatoes, cut into 1-inch pieces
• 1 cup cooked quartered beet
• 12 cup red onion, chopped
• 8 leaves red leaf lettuce
• 1 tablespoon fresh tarragon or 1 tablespoon parsley, minced
• 1 cup plain nonfat yogurt
• 3 tablespoons nonfat dry milk powder
• 14 cup white wine vinegar
• 2 tablespoons unsalted Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon frozen apple juice concentrate
• 1 garlic clove, finely minced
• 14 teaspoon black pepper
• 1 tablespoon freshly minced tarragon
• 1 tablespoon lemons or 1 tablespoon orange peel, finely grated

1. To make dressing: whisk together yogurt and dry milk.
2. Blend in next 4 ingredients.
3. Stir in remaining ingredients.
4. In a large bowl, toss potatoes, beets and onion with 1/4 cup dressing.
5. Line four salad plates with lettuce.
6. Divide potato salad evenly among the plates.
7. Sprinkle with tarragon or parsley.

potatoes, red onion, tarragon, nonfat yogurt, nonfat dry milk powder, white wine vinegar, mustard, olive oil, apple juice concentrate, garlic, black pepper, tarragon, lemons

Taken from www.food.com/recipe/russian-potato-salad-with-creamy-tarragon-dressing-411651 (may not work)