Potato, Beet, Bean and Pickle Salad Vinaigrette

1/3 cup vegetable oil
1 tbsp. wine vinegar
1/4 tsp. dry mustard
Fresh ground pepper
1 tsp. brown sugar

Blend these ingredients by combining them in a screw top jar and shaking vigorously to blend.

POUR OVER:

4 cups diced hot cooked potatoes (Cook New potatoes or Yukon Gold potatoes in their skins, cool, peel and dice)
2 cups diced cooked beets
1 onion, finely chopped (or medium size Bermuda onion)
1/4 to1/2 cup chopped dill pickle (depending how sour you like it)
1 1/2 cups cooked white beans or any of your favourite beans (kidney beans or cannellini beans or Great northern beans, navy beans) or (cooked green beans, sliced)
1/2 cup cooked carrots chopped (optional)

Mix, cover and refrigerate overnight.

Adjust to taste if needed (oil, salt or pepper). Or Adjust ingredients to your taste.

NOTE: If using canned beans, put them in a strainer and rinse them with boiling water from the kettle.