Aly and I grew up eating our mom's very colorful beet and potato Latvian salad! It was a favorite of one of my childhood friends who recently came for a short visit, so I decided it was time to make a batch. I chose regular beets and red skinned potatoes, although any variety of white potatoes would work just as well.
I decided to peel and cut the beets and potatoes before I boiled them (separately), but you can also cook them whole and then peel the skin off the beets. But be warned...as you can see, the beets will stain your hands, so I recommend using rubber gloves to peel them (which I clearly did not do).
Next, chop a few hard boiled eggs, pickles, and some onions (my mom didn't use specific measurements so neither did I...you can do more or less of the ingredients depending on your tastebuds). Toss everything in a bowl (I used stainless steel, you will want to use a container that does not easily stain), add some salt to taste.
Finally, the original recipe calls for sour cream, but in an effort to keep it on the healthier side (and use something I had on hand), I added greek yogurt. Mix it all together, and you have a beautiful, bright, delicious salad!