Peel the potatoes, cut into small cubes and Boil. Beets also peeled, cut into small cubes and put in boiling water to boil (about 10 minutes to soften). In a bowl put the cooked and drained potatoes and beets, chopped pickles. Add sunflower oil or olive oil, vinegar and salt and gently mix. Shape the salad and sprinkle the top with chopped walnuts. * Optional can be prepared with a sauce of mayonnaise, 3-4 tbsp yogurt, garlic and a little water is not very thick. * On salad can be grated and 1-2 boiled eggs.