Chicken beetroot and potato salad

Chicken beetroot and potato salad


11 people made this

About this recipe: This is a Venezuelan dish. It's has the perfect combination of chicken, potatoes, eggs, beetroots and carrots. Play around with the seasonings according to your own taste.

Laurie Gonzales

Serves: 12 

  • 6 large baking potatoes, peeled and cubed
  • 4 carrots, diced
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 425g cooked chicken, diced
  • 6 hard-boiled eggs, peeled and chopped
  • 2 dill pickled cucumbers, chopped
  • 2 tablespoons dill pickle brine
  • 500ml mayonnaise
  • salt and pepper to taste
  • 170g cooked beetroot, diced

Prep:25min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

  1. Place the potatoes and carrots into a large pot and fill with enough water to cover. Bring to the boil and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. Drain and rinse under cold water to cool. Set aside.
  2. Heat the olive oil in a large frying pan over medium heat. Add the onion; cook and stir until tender and light brown, about 10 minutes. Set aside to cool.
  3. In a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. In a separate bowl, whisk together the onion, pickle juice and mayonnaise.
  4. Season with salt and pepper. Pour over the potato mixture and stir gently to coat. Adjust the amounts of mayonnaise, salt and pepper if desired. Gently stir in beetroot last. Refrigerate for at least 1 hour to blend flavours before serving.

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