6 boiling potatoes, cooked, peeled, and diced
2 carrots, boiled, peeled, and diced
1 med. onion, finely chopped or several scallions, diced fine
1 bunch fresh beets, boiled, skinned, and diced
1 sm. can petite peas, drained and rinsed in cold water
3 hard boiled eggs, chopped

DRESSING:

1 pt. sour cream
1/2 c. mayonnaise (or more to taste)
1 to 2 tsp. salt (to taste)
1/2 to 1 tsp. sugar

Blend ingredients for dressing. Combine potatoes, carrots, onion or scallions, and egg in a large bowl. Add dressing; mix gently but thoroughly, then fold in beets and peas.

Note: Beets are added last to retain individual color of each vegetable. Peas are folded in last as they are fragile.