Title: Pink Potato Salad
Categories: Asian Ethnic Salad Vegetable Eggs
Yield: 8 Servings
| 3 | | Eggs hard-boiled, chopped |
| 2 | lb | Potatos, peeled, cooked cubed 1/2" |
| 1 | | Beet Lg., peeled, cooked, 1/2" cubed |
| 1 | | Cumcuber, peeled & diced |
| 1 | tb | Capers |
| 2 | tb | Olive oil |
| 3 | tb | Cider vinegar |
| 3 | | Scallions, chopped |
| 4 | tb | Dillpickle relish |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | c | Sour cream or plain yogurt |
| 3/4 | ts | Dill, dried |
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