Pink Roast Potato Salad
I adore roasted beetroot and potato, so this is a variation of your standard potato salad with both of those things in it.
Ingredients
8 Potato (Medium sized, cut into 1.5-2 cm cubes.)
2 beetroot (Medium sized, cut into 1.5-2 cm cubes)
2⁄3 cup mayonnaise (To taste. Start with 1/2 cup and keep adding till you are happy with the texture)
3 Celery (Stalks or course, medium sized, diced)
2 Spring onions (Medium sized, chopped finely)
2 cloves Garlic (Unpeeled, but hard bit at top chopped off.)
1⁄3 cup Parsley (Fresh, chopped finely. Can put a bit more in if you like)
2 tablespoons Dijon mustard
3 tablespoons Apple cider vinegar
1 teaspoon Black Pepper (Or more to taste)
1⁄2 teaspoon salt (Or more to taste)
Info
Yield
6 Servings
Preparation time
20 minutes
Cooking time
40 minutes
Total time
1 hour
Source
Partly inspired by Irene!
Instructions
- Put the beetroot, garlic and potato in the oven with some salt and pepper, cook for 45 minutes or until soft, turning halfway.
- While you are waiting for that, combine the other ingredients in a bowl.
- When vegetables have finished roasting, remove from heat.
- Take out garlic, peel (so easy after roasting) and chop a little just so it spreads evenly in the salad.
- Mix everything together in a large bowl, taste and season.
Notes
I also sometimes add a little more cider vinegar if I want a little more bite, or a little more mayonnaise if I want it to be a little more creamy.