Beet-Potato Salad - cooking recipe

Ingredients

8 small beets, cooked and cubed
12 small potatoes, cooked and cubed
6 Tbsp. minced green onions
2 stalks celery and leaves, diced small
4 hard-cooked eggs
1 c. mayonnaise or salad dressing
1 c. dairy sour cream
2 tsp. prepared mustard
1/2 tsp. granulated sugar
salt and pepper to taste
Accent to taste

Preparation

Place beets, potatoes, onions and celery in a large bowl.
Mix together mayonnaise, sour cream, mustard and sugar.
(If too thick, add a tablespoon of buttermilk to proper consistency.) Pour over seasoned vegetables; toss lightly but well.
Garnish with hard-cooked eggs and sprigs of parsley.
Chill well before serving.