Recipe for Pink Potato Salad 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3 x Eggs hard-boiled, chopped
2 lb Potatos, peeled, cooked cubed 1/2"
1 x Beet Lg., peeled, cooked, 1/2" cubed
1 x Cumcuber, peeled & diced
1 tsp Capers
2 tsp Olive oil
3 tsp Cider vinegar
3 x Scallions, chopped
4 tsp Dillpickle relish
1 tsp Salt
1/2 tsp Black pepper
1/2 cup Sour cream or plain yogurt
Instructions:
Instructions: 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.

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