Pink Potato Salad

7 to 8 medium potatoes
3 beets
3 hard boiled eggs
3 carrots
2 sticks of celery
1 small onion
2 sour pickles
1 small can of sweet peas
3 Tbs Dijon mustard
3/4 c Mayo
2 Tbs sour cream
Salt and Pepper to taste

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

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 mix in mustard, mayo, and sour cream. Add salt and pepper to taste.

Refrigerate for about 2 hours before serving.

* I don't follow the mayo and sour cream portions exactly. I measure both the same, and sparingly. Best if made to "taste" *