Russian Potato Salad

3 medium potatoes, peeled and quartered
2 eggs
3 tbsp ( 45 mL) light mayonnaise
1/2 tsp ( 2 mL) paprika
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) black pepper
2 dill pickles
2 green onions, thinly sliced
1 cup ( 250 mL) bottled or canned baby beets

Generously cover potatoes with salted water in a large saucepan set over medium-high heat. Bring to a boil, uncovered, and boil gently for 5 minutes. Then carefully lower eggs into boiling water. Continue boiling gently until potatoes are tender, about 10 minutes. Drain and cut potatoes into bite-size pieces. Plunge eggs into cold water. In a large bowl, stir mayonnaise with paprika, salt and pepper. Stir in potatoes, pickles and green onions. If you prefer a creamier salad, stir in more mayonnaise 1 tbsp (15 mL) at a time. Peel and quarter eggs and add. Then scatter with beets, stirring just until evenly distributed. Cover and refrigerate until chilled or up to 1 day. 4 servings