Recipe courtesy of Eleanor Chojnacki
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Yield:
Colorfully serves 6-8

Ingredients

Directions

Separately boil potatoes (25 min.), beets (30 min.), and carrots (15-20 min), until tender. Cool, peel and dice all of them to 1/4 inch.

Chop the eggs and pickles into small dice. Mince celery and onion. Drain peas.

Mix the potatoes, beets, carrots, celery, pickles, and onions very gently. Gently mix in eggs and peas. Then gently mix in mustard, mayo and sour cream. Add salt and pepper to taste.

Refrigerate for about 2 hours before serving.

The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

This recipe was never written down before. All measurements are best guesses, and this potato salad is best made "to taste." .

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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