Archive for July 20th, 2009

This salad is both pretty and simple.  I used to serve potato salad and beetroot separately, but having discovered how tasty they were when mixed together on a plate I often now mix and place them in a bowl together.  For a bit of fun, this salad could be served as part of a pink themed meal!   To make ordinary potato salad, I would use this same recipe without the beetroot, perhaps adding a little paprika or cayenne pepper for extra colour and spice.  If you have small new potatoes I think they are much the best to use, either whole if they are tiny, halved or quartered, but if new potatoes are unavailable then choose a waxy potato and cut it into small pieces.  The trick is to try to cut the cooked potato and beetroot into roughly equal sized pieces.  Use a good quality mayonnaise, low fat if available, or even better use home made, but not salad cream.  If you have any Rosy Potato Salad left, it keeps well in a sealed box in the fridge for a second day.  

Here, as a rough guide, are the ingredients and quantities I used for Rosy Potato Salad as pictured below.

100_4772 Rosy Potato Salad

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Rosy Potato Salad
(Serves 6-8)

1lb/500g new potatoes, scrubbed and boiled
1 large beetroot, boiled and peeled
2 spring onions,  both the white and green parts, peeled and diced
6 tbsp mayonnaise, more if you wish
Salt & black pepper

1.  Cut the cooked potato and cooked beetroot into equally sized large dice.

2.  Mix in a bowl with the chopped spring onion, reserving a few green  pieces as garnish.

3.  Stir in the mayonnaise.

4.  Add seasoning and garnish with the reserved green spring onion tops.

5.  Serve as an addition to a salad based main course, with hot or cold meats, quiche or pizza.

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