Inspired by an allrecipe.com recipe
5 small potatoes
5 medium beets
3 small dill pickles, diced
4 hard-boiled eggs, peeled
3 green onions, chopped
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
salt to taste
Bring a large pot of water to a boil, and cook potatoes (with skin) until tender. Bring a separate pot of water to a boil and cook beets until tender. Boil eggs for ten minutes.
Drain vegetables and remove skins. Dice and place in a large bowl. Place the diced pickles in the bowl with beets and potatoes.
Drizzle the olive oil and vinegar over the mixture and toss to coat. Add green onions. Season to taste with salt. Slice hard-boiled eggs and add to mixture. Mix well. Chill completely before serving. The beets will add a red color to the rest of ingredients.