Easy potato and beet salad
7 Aug 2018
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
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 & fish; it can be served as a main, vegan dish too. I sometimes make it with leftover boiled potatoes!
Ingredients
- 350g new potatoes
- 3 baby beetroots( cooked)
- 1 bunch spring onions
- 2 Tbsp chopped parsley
- Dressing:
- 1 Tbsp cider vinegar
- 2 Tbsp olive oil
- 1 tsp honey
- Salt and pepper
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Kids Food - Lunch - Main - Quick & Easy - Salad - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Vegan
- Skill Levels: - Easy
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