Title: Pink potato salad
 Categories: Asian, Ethnic, Salads, Vegetables, Eggs
      Yield: 8 Servings
 
      3 ea Eggs hard-boiled, chopped
      2 lb Potatos, peeled, cooked
           - cubed 1/2"
      1 ea Beet Lg., peeled, cooked,
           - 1/2" cubed
      1 ea Cumcuber, peeled & diced
      1 T  Capers
      2 T  Olive oil
      3 T  Cider vinegar
      3 ea Scallions, chopped
      4 T  Dillpickle relish
      1 t  Salt
    1/2 t  Black pepper
    1/2 c  Sour cream or plain yogurt
    3/4 t  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