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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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g 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

Method
 

  1. 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.
  2. Meanwhile, chop the beetroots and spring onions into small pieces.
  3. Mix the dressing ingredients.
  4. When the potatoes are cooled, cut them into bite sized pieces.
  5. 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.