Rinse potatoes and beets well. Trim greens off beets leaving about ½ inch of stem.
Toss whole beets and potatoes in canola oil. Roast at 400°F for about 1 hour. Remove beets and potatoes from oven. Let cool enough to handle. Peel beets. Chop both beets and potatoes into about ½-inch cubes.
In a medium bowl, prepare dressing by combining mayonnaise, sugar, salt, garlic powder, onion powder, apple cider vinegar, Greek yogurt, sour cream and water. Stir with a whisk until smooth. Pour over chopped beets and potatoes.
Dice celery into ¼-inch pieces and add to potato mixture.
Finely dice red onion and add to potato mixture.
Dice hardboiled egg and add to potato mixture.
Mix lightly until all ingredients are well blended.
CCP: Cool to 41°F or lower within 4 hours. Refrigerate until ready to serve.
