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.
Rosy Potato Salad
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.