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Beet and potato mayonnaise salad recipe

Mayonnaise potato salad is a great favorite for many people, which you can make even more substantial and wholesome if you combine it with beetroot. Thanks to the linseed and peanut –oil  in the mayonnaise itself, our salad simply bursts with flavors!

Vegetarian
Vegan
Gluten free
Wheat-free
Egg-free
Milk-free
Corn-free
Sugar-free
45 Perc
53

Production

01

Prepare the mayonnaise first. Put the linseed oil, the peanut oil, the soy milk, a pinch of salt, a little ground pepper, the apple balsamico velvet, the mustard and the garlic.

02

Chop it for about 10-15 seconds until the mixture reaches creamy consistency.

03

In the meantime, boil the potatoes in their skin, in salty water (use the rest of the salt). When the potatoes have softened, allow some time for them to let out the vapor of the surplus water, and then peel them and cut them into cubes.

04

Peel the beetroots and cut them into cubes, too. Braise the beetroot in a little water until soft. When it is done, cool it.

05

Place the potato and the beetroot in a mixing bowl, together with the spring onion sliced into rings and, finally, the mayonnaise. Toss them well.

Tip:

To serve, decorate each portion with a little arugula.

15 Hozzászólás
Ingredients
portion unit: EUUSUK
300 g
potato
250 g
beetroot
3 sprig(s) of
scallion
a little
ruccola
1 tsp
a little
0.5 clove(s)
garlic
3 tbs
soy milk

Étrendek

Vegetarian Vegan Gluten free Wheat-free Egg-free Milk-free Corn-free Sugar-free

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