This vibrant salad is traditionally served in my home at Passover. A colourful combination of fresh and cooked vegetables and eggs. You can replace the mayo with a vegan mayo or serve it with mustard vinaigrette for a tangy dressing. While perfect for the holidays, this salad would also be a delicious addition to a summer picnic as a more interesting version of potato salad. Enjoy 🙂
Potato, Beetroot and Egg salad
3 medium large potatoes
4 small beetroot,
1 spring onions
3 eggs, boiled
1 cup free range egg mayonnaise
Lemon juice from 1 lemon
2 medium garlic cloves, crushed
handful of dill, chopped fine
Salt and pepper, to taste
handful of parsley or rocket
Place potatoes and beetroot in a separate saucepan. Cover each with water. Bring to the boil, then reduce heat to medium and cook for 40 minutes or until tender. Drain, and when cool enough to handle, peel.
Cover eggs with water in a smaller saucepan and cook for 5 minutes or until hard boiled.
Set aside, and when cool enough to handle, peel.
Slice the boiled eggs, beetroot and potatoes semi-thinly and arrange on a serving plate.
Slice the spring onion thinly and sprinkle on top.
Combine mayonnaise, lemon juice, crushed garlic in a bowl. Season with salt and pepper. Add the dill in and mix lightly. Add to potato & beetroot mixture and toss gently to combine. Serve scattered with chopped parsley or thinly sliced rocket.