Recipe - Golden Kringel Beet And Potato Salad

2 md Carrots, peeled, cut or sliced up thin
2 md Beets
4 md Potatoes
1 md Onion, finely chopped
2 Dill pickles, finely chopped
One half cup Herring fillets, fine chop'd
1 cup Sour cream
1 cup Mayonnaise
2 tablespoon Prepared mustard
2 tablespoon Sugar
2 tablespoon Vinegar
Chopped parsley
Sliced hard boiled egg

In boiling water, cook the carrots for 3 to 5 minutes until tender. Drain
and set aside. Boil the beets for 8 to 12 minutes until tender. Drain,
peel, chop into small cubes and set aside. Boil potatoes in their jackets
until tender but slightly firm (about 20 to 30 minutes). Drain, peel and
cut into small cubes. In a large bowl, combine cubed potatoes, carrots and
beets. Add chopped onion, pickles and herring. Mix well. In a small
mixing bowl, combine sour cream, mayonnaise, mustard, sugar, vinegar and
stir to mix well. Add this dressing to the potato mixture toss well to mix
thoroughly. Garnish with chopped parsley and cut or sliced up boiled eggs.
Refrigerate for several hours (preferably overnight) before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini