Potato Beet Salad

Serves 6

• 2 white potatoes, peeled
• 2 red potatoes, peeled
• 2 small beets, peeled
• 1 scallion, diced
• 1 small red onion, thinly sliced
• 1 stalk celery, diced
• 2 hard-boiled eggs, sliced
• 3 t. mayonnaise
• ¼ tsp. pepper
• 1 tsp. salt
• 1 t. vinegar
• 2 tsp. paprika, optional

Method

Boil the potatoes for 30 minutes, until they are fork-tender. Remove the potatoes and rinse them off. Let them cool. Boil the beets in a separate pot for 40 minutes until they are fork-tender. Let them cool in the fridge for several hours or overnight. To assemble, cut the potatoes into small cubes. Cut the beets into quarters, and then into slices. Mix in the scallion, red onion, and celery. Add all else, except the paprika, and refrigerate. Toss, and serve with paprika on top.

DAIRY VARIATION:

Substitute ¼ cup sour cream for the mayonnaise and then toss it together. Delete the paprika and serve cold.