Egg beetroot and potato salad

    Egg beetroot and potato salad


    16 people made this

    About this recipe: A Russian salad, which is simple to make and tastes fab. Cooked potatoes are tossed with beetroots and eggs in a mayonnaise dressing. Enjoy as a side dish to any meal.

    Serves: 6 

    • 4 potatoes, peeled and cubed
    • 1 1/4 (340g) jars sliced beetroots, drained and finely chopped
    • 4 eggs
    • 2 tablespoons mayonnaise or as needed
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr cooling  ›  Ready in:2hr40min 

    1. Place the potatoes into a pot and cover with salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow the potatoes to cool.
    2. While the potatoes are cooking, place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice once cold.
    3. Place the potatoes, beetroots, eggs and mayonnaise into a bowl, mix well and season to taste with salt and pepper.

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