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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!
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.
Ingredients
2
tsp
3
Tbsp
4
Tbsp
1
tsp
Hazelnut mustard
300
g
potato
250
g
beetroot
3
sprig(s) of
scallion
ruccola
1
tsp
0.5
clove(s)
garlic
3
tbs
soy milk