Pink potato salad

8 servings

Ingredients

Quantity Ingredient
3 eaches Eggs hard-boiled, chopped
2 pounds Potatos, peeled, cooked cubed 1/2\"
1 each Beet Lg., peeled, cooked, 1/2\" cubed
1 each Cumcuber, peeled & diced
1 tablespoon Capers
2 tablespoons Olive oil
3 tablespoons Cider vinegar
3 eaches Scallions, chopped
4 tablespoons Dillpickle relish
1 teaspoon Salt
½ teaspoon Black pepper
½ cup Sour cream or plain yogurt
¾ teaspoon Dill, dried

Directions

Put beet cubes and potato cubes into large bowl. Add the sour cream/yogurt, salt, pepper, and capers. Mix gently then add the remeaining ingredients. Mix gently but well. Cover and refrigerate 8-12 hours. Origin: Tatiana Golubskaya, Rostov-CIS, circa 1994 Submitted By DON HOUSTON On 05-04-95

Related recipes