Pink Potato Salad
Ingredients
3 Eggs hard-boiled, chopped
2 pounds Potatos, peeled, cooked cubed ½"
1 Beet Lg., peeled, cooked, 1/2" cubed
1 Cumcuber, peeled & diced
1 teaspoon Capers
2 teaspoons Olive oil
3 teaspoons Cider vinegar
3 Scallions, chopped
4 teaspoons Dillpickle relish
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 cup Sour cream or plain yogurt
3/4 teaspoon Dill, dried
Preparation
1
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.
.
Yield:
8.0 servings
Added:
Sunday, December 6, 2009 - 10:16pm
