Mom's Russian Potato Salad

Ingredients

• 5 small beets 
• 1  carrots peeled
• 1  dill pickle chopped
• 3 tablespoons olive oil 
• 0.3 cup onion chopped
• 2  potatoes 
• 6 servings salt to taste
• 0.5 cup sauerkraut drained

Equipment

• bowl
• sauce pan

Directions

1. Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes.
2. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.