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Pink Potato Salad




Source of Recipe


Internet


List of Ingredients




4 medium potatoes, boiled, peeled and cubed
1 large dill pickle, chopped
1 small bunch green onions, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive or canola oil
2 tablespoons cider vinegar
4 hard boiled eggs, chopped
1 pint pickled beets, drained and cubed
1 pint pickled herring in sour cream, cubed
1 pint sour cream (non-fat works just fine)
1-1/2 tablespoons mustard



Recipe



In a large bowl, combine the potatoes, onions, pickles, salt, pepper, oil, and vinegar. Refrigerate.

Prepare the eggs and add to the potatoes. Drain the beets well, then add the cubed beets and herring to the potatoes. Combine just until mixed.

Mix the sour cream and mustard. If you like a sweeter dressing, add up to 1/2 teaspoon of sugar. You can also thin the sour cream with a little milk. Fold the dressing into the potato mixture, and refrigerate until chilled.