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