Pink Potato Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 each: Eggs hard-boiled, chopped
3 T: Cider vinegar,
2 lbs: Potatos, peeled, cooked
3 each: Scallions, chopped
- cubed 1/2",
4 T: Dillpickle relish,
1 each: Beet Lg., peeled, cooked,
1 t: Salt,
- 1/2" cubed,
1/2 t: Black pepper,
1 each: Cumcuber, peeled & diced
1/2 cup: Sour cream or plain yogurt,
1 T: Capers,
3/4 t: Dill, dried
2 T: Olive oil,
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
Source from luhu.jp
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
Source from luhu.jp