Russian Potato Salad - cooking recipe

Ingredients

4 medium potatoes, cooked, peeled and diced
1 large beet, cooked, peeled and diced
1/2 c. diced cucumber or diced dill pickle
2 hard-cooked eggs, coarsely chopped
1/3 c. pitted black olives, sliced
2 green onions including tops, finely chopped
1/4 c. walnuts, chopped
1/4 c. olive oil
2 Tbsp. white wine vinegar
salt and pepper to taste
1/2 c. sour cream (light or sour half and half)

Preparation

Combine first 7 ingredients.
Sprinkle with oil, vinegar, salt and pepper; toss gently but thoroughly.
Add sour cream and toss again.
Adjust seasoning if necessary.
Cover and chill.
Serves 4 to 6.
Delicious and lovely to look at; turns color because of the beet.