russian potato, carrot and beet salad

based on a recipe in the August 2010 issue of Canadian Living

5 potatoes, peeled, and cut into 2 inch cubes
3 carrots, sliced thickly
1 beet (would have used 3 beets, but this was the only beet in my garden that the wild animals didn’t eat)
3 hardboiled eggs, peeled and quartered

1/3 cup mayo
1/3 cup light sour cream
2 tbsp horseradish
1 tbsp chopped fresh dill
freshly ground pepper to taste.

Simmer potatoes for 10 minutes over medium low heat, then add carrots and simmer 7 minutes longer. Drain, and chill in ice bath. Beet(s) can either be simmered in a separate saucepan for 20 minutes, then chilled and diced, or one could use beets that already have been roasted. Combine potatoes, carrots, beets and eggs in a large bowl.

Combine mayo, sour cream, horseradish, dill and pepper in a small bowl. Pour dressing over vegetables, and mix gently. Serve chilled or at room temperature.


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