Potato salad with beetroot vinaigrette


Ingredients 9
Servings 4
Time 20 minutes

Ingredients

  • 500
    g
    new potatoes, cooked and cut in half
  • 125
    g
    feta cheese, crumbled
  • 6
    spring onions
  • 50
    g
    pecan nuts, roughly chopped
  • VINAIGRETTE
  • 2
    small cooked, beetroot, peeled and diced
  • 5
    ml
    Dijon mustard
  • 30
    ml
    white wine vinegar
  • 120
    ml
    light olive oil
 

Method

20 minutes
 
1. VINAIGRETTE: Mix mustard, vinegar and seasoning to taste. Whisk in oil to incorporate. 2. Pour vinaigrette into a blender with half the beetroot and blend. 3. Put potatoes in a bowl, pour over vinaigrette and toss. Add remaining beetroot and top with crumbled feta. Scatter with spring onions and nuts.
 

Read more on: starch
 

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