Easy potato and beet salad
When it comes to summer barbecues, picnics and parties, a nice potato salad always comes handy. Easy potato and beet salad is exactly what it says in the title – quick and easy to make. Also, it goes really well with cold or grilled meat and fish; it can be served as a main, vegan dish too. I sometimes make it with leftover boiled potatoes!
Ingredients
Method
- Rinse and scrub the potatoes (if needed) and put them in a pan of cold water. Bring to the boil and simmer for about 10-15 minutes until tender. Drain and let them cool in a colander.
- Meanwhile, chop the beetroots and spring onions into small pieces.
- Mix the dressing ingredients.
- When the potatoes are cooled, cut them into bite sized pieces.
- Toss the potatoes, beetroot, spring onion and parsley together. Pour over the dressing, season with salt & pepper. Combine well and let it rest for a few minutes before serving.