6 boiling potatoes, cooked, peeled, and diced

2 carrots, boiled, peeled, and diced

1 medium onion, finely chopped

1 bunch fresh beets, boiled, skinned, and diced

1 can petit peas, drained and rinsed in cold water

3 hardboiled eggs, chopped




1 pint sour cream

1/2 cup mayonnaise or to taste

1-2 tsp. salt, or to taste

1/4 tsp. pepper, or to taste

1/2 – 1 tsp. sugar


Combine potatoes, carrots, onions, and eggs in a large bowl.

Blend ingredients for dressing.  Add to potato/carrot/onion/egg mix, stirring gently.  Next, carefully fold in the chopped beets, and then the peas.

Note: the beets and peas are added last to retain the individual flavor of each vegetable and to minimize handling of the fragile peas.

By | 2018-01-30T05:29:47+00:00 July 15th, 2015|Salad|0 Comments