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Beetroot potato salad

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Ingredients for 4 servings:

  • 750 g potatoes
  • salt water
  • 2 tbsp oil (sunflower oil)
  • 2 tsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 150 g sour cream
  • 3 beetroots, cooked and peeled
  • ½ bunch chives, cut into rolls
  • 2 cans of tuna in oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and tasty

Peel the potatoes and cook in salted water. Drain and quarter them. Mix the sunflower oil with the mustard, vinegar, and sour cream and carefully fold into the warm potatoes. Cut the beets into smaller pieces and lightly tear the drained tuna into pieces and fold it in as well. Sprinkle with chives, and you’re done.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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