Russian Vinaigrette Salad
8 medium potatoes
3 dill pickles (or one 8 inch cucumber)
1 medium onion or 6 scallions
1/3 cup vegetable oil
1/3 cup lemon juice (fresh is better)
2 tablespoons salt
1 teaspoon dill weed
1/2 teaspoon ground black pepper
Wash beets, potatoes and carrots and boil together. After 15 minutes remove potatoes and carrots and let beets continue to cook for an additional 5 minutes. Cool and peel. Chop beets, carrots and potatoes into small cubes and mix in bowl. Add Chopped onion and pickles.
Combine lemon juice and oil with dill, add salt and pepper (adjust amounts to your taste.) Pour over salad vegetables and stir (everything will turn magenta). Chill two hours.
Serves 10 to 12.