Remove greens from beets and rinse. Place in a pot of water.
While beets are still cooking prepare eggs (can be done several days ahead).
Place eggs in a steamer pot. Bring water to a boil. Cover. Steam for 12 minutes.
(You can boil them uncovered if you don’t have a steamer).
Remove from pot. Cool under cold water. Peel. Set aside until ready to serve.
Dice beets (1/2 inch cubes), apple (1/4 inch cubes), onion, and pickles (1/8-1/4 inch cubes).
Chop parsley.
In a small bowl combine mayonnaise, yogurt, mustard, horseradish, 1 teaspoon of salt, and pepper.

Bring to a boil. Simmer for approximately 1 hour, until they are tender when

you stick a knife in.

Drain, rinse in cool water. When cool enough to handle peel skin off by lighly

squeezing them in your hands (skin will pop off). I tend to peel them in a pot

of cold water.

While beets are cooking…

Peel potatoes. Dice into 1/2 inch cubes.

Place potatoes in a large pot. Cover with water so water is a few inches above potatoes.

Add 1 tsp salt. Bring to a boil. Simmer until tender (about 10 minutes).

Test by poking with a fork. When done, drain and set aside to cool.

Add all of the chopped ingredients to a large bowl.

Add the mayonnaise dressing. Mix well (but gently so potatoes don’t turn to mush).

Chill for at least an hour.

Garnish with hard boiled eggs (cut in half) and parsley.

Serve with extra sauce on the side.