Potato Salad with Beetroot

    50 minutes

    Here's a potato salad with a difference! The beetroot and carrots really add some much-needed bright colours.

    3 people made this

    Serves: 8 

    • 4 small potatoes
    • 2-3 small carrots
    • 2 medium beetroot
    • 3 small dill pickles
    • 3 spring onions
    • 3 tablespoons vegetable oil
    • 2 tablespoons balsamic or white vinegar
    • salt to taste

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Boil all the vegetables whole and unpeeled - the potatoes and carrots in one pot and the beets in another - until they are just tender or easily pierced with a knife. Drain, cool and remove the skins. Dice and place in large bowl.
    2. Dice the pickles and add to the bowl then drizzle oil and vinegar over the mixture. Chop the spring onions and add to the salad. Add salt to taste, mix all together and chill.

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