2 (16 oz.) cans whole cooked potatoes, drained
2 c. frozen peas and carrots
1 (16 oz.) can beets, drained and diced
1/2 c. salad dressing or mayonnaise
1/2 c. sour cream
1/3 c. chopped onion
1 tbsp. dijon mustard
1 tbsp. vinegar
1 tsp. horseradish
1 tsp. brown sugar
3/4 tsp. salt

Dice potatoes into 1/2 inch cubes. Mix together with other vegetables in medium bowl. Stir remaining ingredients together until smooth. Pour over vegetables and stir gently to coat. Cover and chill 2 to 4 hours. Makes 6 to 8 servings.