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Pink Potato Salad asian, eggs, ethnic, salads, vegetables 3 each eggs hard-boiled, chopped 2 lb potatos, peeled, cooked cubed 1/2 1 each beet lg., peeled, cooked, 1/2 cube; d 1 each cumcuber, peeled & diced 1 tablespoon capers 2 tablespoon olive oil 3 tablespoon cider vinegar 3 each scallions, chopped 4 tablespoon dillpickle relish 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup sour cream or plain yogurt 3/4 teaspoon 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 Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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