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Prepare Cool Potato & Beet Salad

Garden to kitchen

Sheena Adams | Image: Janis Nicolay | 01 Mar 2005

• 2 cups (500 mL) each boiled, cooled and chopped beets and potatoes
• 3⁄4 cup (175 mL) combined peas and broccoli, lightly steamed, still crunchy
• 3⁄4 cup (175 mL) mayonnaise
• 1 tsp. (5 mL) white vinegar
• 1⁄2 tsp. (2.5 mL) sea salt
• 1⁄4 cup (60 mL) chopped fresh dill

Combine all ingredients and let sit for a minimum of 4 hours in fridge.