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Beetroot potato salad

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Ingredients for 4 servings:

  • 3 large beetroots
  • 3 large potatoes
  • 1 onion(s)
  • 4 pickles
  • 2 apples, sour
  • 2 tbsp sunflower seeds
  • 300 g yogurt
  • 200 g sour cream
  • 2 eggs, hard-boiled, for garnish

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Boil the beets and potatoes and let them cool. Peel and dice the beets, potatoes, and onion (finely chop the onion). Chop the apples and cucumbers. Mix everything in a bowl. Roast the sunflower seeds and add them with the cream and yogurt. Season with herb salt. Finally, garnish with the eggs and herbs. A great party salad!

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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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