• 1 1/5 lb (About 4-5 large) white potatoes, peeled and diced into 1/2 ” cubes (I usually use Russets)
• 1– 1 1/4 lb (About 3) beets, peeled and diced into 1/4 ” cubes
• About 5 oz. (1 large or 2 small) carrots, peeled & diced into small quarter rounds
• 8 oz (1 heaping cup) frozen peas, thawed
• 4 large dill pickles, finely diced (1/2 heaping cup)
• 1/3 cup fresh dill-pre chop, finely chopped (or 2 Tbsp dried)
• 1 small sweet onion, diced, soaked in water 5-10 mins while you’re prepping to take raw bite out of onion (If you don’t like raw onion you can use 2 Tbsp dried chopped onion, hydrated in water)
• 1 Tbsp sugar (optional)

Vinegret Dressing

• 3 Tbsp Extra Virgin Olive Oil
• 3 Tbsp red or white wine vinegar (I prefer red when I have it)
• 1 Tbsp lemon juice
• 1 Tbsp dijon mustard
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 tsp granulated garlic (powdered fine)