Creamy Beet Salad

Place whole, unpeeled potatoes and beets into a large pot. Cover with water and boil until tender, about 30-40 minutes. Let them cool completely.

While the vegetables are cooling, dice the pickles and onion into small, uniform pieces. A vegetable chopper can make this easier.

Transfer the diced pickles and onion to a large mixing bowl.

Mince or press the garlic clove directly into the bowl with the pickles and onion.

Once cooled, peel the beets and potatoes. Dice them into small pieces, similar in size to the pickles and onion.

Add the diced beets and potatoes to the mixing bowl.

Add the mayonnaise, chopped fresh dill, salt, and black pepper to the bowl.

Stir everything together until all the ingredients are evenly coated in the mayonnaise.

Serve immediately or chill before serving for best flavor.