6 servings

Ingredients

2 – 3 medium beets, cooked and diced

2 – 3 medium potatoes, cooked and diced

2 – 3 large carrots, cooked and diced

3 large dill pickles, diced

1 onion, minced

3 tablespoons olive oil

salt to taste

 

Instructions

Mix all the ingredients in a non-reactive bowl. Best if made at least one hour prior to serving. Sprinkle with chopped chives or fresh dill. Cook all vegetables the day before you want to make the salad. Dice the vegetables after they are cooked and cooled.