Simple Scandinavian-style beet salad with potatoes and dill.
45 gSour Cream
150 gBeets
120 gPotato
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20 gOnion
5 gDill
30 gPickles
15 gMayonnaise
1 tspDijon mustard
1 tspVinegar
To tasteSalt
To tasteBlack Pepper
Prepare all ingredients by dicing the cooked beets and potatoes, finely chopping the red onion and dill, and chopping the pickles.
In a medium bowl, combine the diced cooked beets, boiled potatoes, red onion, dill pickles, and fresh dill.
In a separate small bowl, whisk together the sour cream, mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until smooth.
Pour the dressing over the beet mixture and gently fold until everything is evenly coated, taking care not to mash the vegetables.
Cover and chill the salad in the refrigerator for at least 15 minutes to let the flavors meld, then taste and adjust seasoning with more salt and pepper if needed before serving.