Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 4 whole Medium Beets, Boiled And Peeled
- 3 whole Potatoes, Boiled And Peeled (See Note)
- 2 whole Carrots, Boiled
- 32 ounces, weight Pickles, I Prefer Claussen Brand
- 15 ounces, weight Canned Sweet Peas
- 1 pinch Salt And Pepper
- 2 Tablespoons Olive Or Vegetable Oil, Or As Needed (I Usually Eye Ball It; The Vegetables Shouldn't Drown In It)
Preparation Instructions
Dice beets, potatoes, carrots and pickles. Add peas, salt, pepper and olive oil. Mix well.
Refrigerate until ready to eat.
Note: To prepare potatoes, add unpeeled potatoes to a pot of cold water and bring to a boil. Add 1 tablespoon of salt, reduce heat to simmer and cook until potatoes are soft when pierced with a fork (about 15-20 minutes). Drain, rinse with cold water, and peel the skin off.
