Red Potato-Vegetable Salad - cooking recipe

Ingredients

2 c. cubed, cooked, cold potatoes
1 c. chopped pickled beets (reserve liquid)
2 c. shredded red cabbage
2 Tbsp. chopped onion
6 Tbsp. salad oil
1 tsp. salt
1/4 tsp. pepper
lettuce

Preparation

Combine all ingredients and 2/3 cup pickled beet liquid. Chill at least 4 hours or overnight.
Serve on lettuce.
Makes 6 servings.