Pink Potato Salad

Side Dishes

3 each eggs hard-boiled; chopped
2 pounds potatoes; peeled, cooked - 1/2 inch cubes
1 each beet large; peeled, cooked, 1/2 inch cubes
1 each cucumber; peeled & diced
1 tablespoon capers
2 tablespoons olive oil
3 tablespoons cider vinegar
3 each scallions; chopped
4 tablespoons dill pickle relish
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sour cream or plain yogurt
3/4 teaspoon 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 remaining ingredients. Mix gently but well. Cover and refrigerate 8-12 hours.