Potato salad with beetroot
Last Updated on
ingredients
500 g potatoes boiled in the peel 500 g beetroot boiled in the peel 1 pk onion 4 pk hard-boiled egg 250 ml sour cream al. yoghurt pcs olive oil pcs lemon juice pcs salt pcs ground black pepper
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This is such a healthy alternative to potato mayonnaise salad, very tasty, suitable not only as a side dish but also as a stand-alone dish.
1.
Cook the potatoes and beetroot in their skins (preferably in the evening) and leave to cool, hard boil the eggs and leave to cool.
2.
Press the cooled potatoes as for a salad, grate the beetroot on a coarse grater, grate, chop or mash the eggs, chop the onion finely.
3.
Add sour cream or white yoghurt, olive oil, salt, ground black pepper and a drizzle of lemon juice, mix well and set aside to cool.
4.
Salad is delicious on its own or as a side dish with meat.
