Beet Salad

• 1 medium potato
• 2 small carrots
• 4 -6 beets
• 1 small onion
• 1/2 - 1 cup diced dill pickle
• 1/2 - 3/4 cup pickle juice
• 2 tablespoons mayonnaise

1. Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly.
2. Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently.
3. Cover and refrigerate until ready to serve.
4. When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.

potato, carrots, beets, onion, dill pickle, pickle juice, mayonnaise

Taken from www.food.com/recipe/beet-salad-138738 (may not work)