John Myers
Ingredients for 6 servings:
- 7 m.-sized potatoes
- 5 eggs, hard-boiled
- 1 cup cooked vegetables: diced carrots, peas and corn
- 400 g beetroot, cooked
- 100 g relish (seasoning sauce)
- 1 cup mayonnaise
- Salt
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
with beetroot
Boil the potatoes in their jackets, then drain and let cool. Dice the beets and toss with the vegetables and the relish sauce. (Relish is not a chutney!) Peel and dice 4 hard-boiled eggs and fold in 2 of them, along with 1/2 cup of mayonnaise. Season well with salt. Peel and dice the cooled potatoes and add them to the salad with the remaining mayonnaise, and mix everything thoroughly. Sprinkle the remaining diced eggs on top of the salad. Peel and quarter the fifth egg and place it on top as a garnish. The salad can be prepared the night before and eaten for lunch the next day. Be sure to let the salad sit for 2 hours!
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