Celbeetato Salad - cooking recipe

Ingredients

1 - 16 oz. can beets
3 medium potatoes, boiled and peeled
1 C. celery, cut into 1/2 in. slices
2 hard cooked eggs
2 Tbsp. sweet pickle relish
1/3 C. cider vinegar
1/3 C. salad oil
1 tsp. salt

Preparation

Cut beets and potatoes into 1/2 - 1 inch cubes.
Combine with celery.
Blend vinegar, oil and salt to make dressing.
Combine celery, beets, potatoes and salad dressing.
Slice eggs and place on top of the salad making a decorative edge.
Spoon relish on the top of the salad, inside the ring of egg slices, sort of like a bulls eye.
Serve cold as an accompaniment to a meal.
Serves: 6-8.