Directions

In a medium-sized saucepot, bring the potatoes and cold, salted water to a boil. Reduce the heat and simmer 7–10 minutes or until the potatoes are tender. Drain and then rinse them with cold water. Then, place the potatoes in a large bowl and toss them with ½ cup of red wine vinegar. Set them in the refrigerator while preparing the remaining ingredients.

In a blender, mix together 1½ containers of the Frigo® Crumbled Feta Cheese, the olive oil, Frigo® Whole Milk Ricotta Cheese, honey, honey Dijon mustard, celery seed, ground black pepper, salt and the remaining red wine vinegar until the mixture is smooth.

Remove the potatoes from the refrigerator and toss them together with the sliced red onion, baby artichoke hearts, spiralized beets, sweet potatoes, fresh vegetables and freshly chopped dill.

Spoon the Frigo® Crumbled Feta Cheese dressing over the potato mixture and toss it gently to coat. Finish by garnishing with the remaining Frigo® Crumbled Feta Cheese.

Cover and chill for at least 30 minutes before serving.

Rad Tip: If you cannot find spiralized beets, sweet potatoes and/or butternut squash, you can slice strips with a vegetables peeler or shred them with a cheese grater.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.