Potato and Beetroot Salad
This potato salad is a little different. It contains beetroot and fresh peas which really give it a beautiful appearance. A great dish for a picnic.
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10 waxy potatoes, diced
100g shelled fresh peas (or frozen peas)
125g cooked beetroot, diced
Salt and freshly ground black pepper
1 teaspoon chopped onion
1 teaspoon chopped fresh parsley
4 tablespoons salad dressing
Fresh parsley to garnish
- Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry.
- Cook the peas separately for about five minutes or until tender and then drain. Combine with the potatoes and beetroot.
- While the vegetables are still warm, stir in the chopped parsley and onion and season with salt and pepper to taste.
- Stir in the salad dressing and garnish with sprigs of fresh parsley.
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