• 3servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B9, H, C, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Peanut oil, for frying

  2. 900g potatoes, peeled and cut into 1cm cubes

  3. Salt and freshly ground black pepper

  4. 115g mayonnaise

  5. 1 tsp Dijon mustard

  6. 15ml lemon juice

  7. 5g freshly chopped parsley leaves

  8. 1 (425g) tin sliced beetroot, drained and diced

  9. 1 small red onion, finely diced

Instructions Jump to Ingredients ↑

  1. Pink potato salad 1) Preheat the oil to 190C. Fry the potatoes in batches for 5 minutes or until fork tender and golden. Remove with a slotted spoon and place on a paper towel lined tray.

  2. Place the warm potatoes in a large bowl and season with salt and pepper. Mix the mayonnaise, Dijon, lemon juice and parsley together in a small bowl. Fold in the beetroot and red onion. Pour the dressing over the potatoes and toss until coated


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