Potato salad with beetroot

Ingredients for 4 servings:

• 1 kg potatoes, purple
• 1 package of cooked beetroot, 500 g
• 1 large onion(s), red
• 3 tbsp fig vinegar or other
• 6 tbsp olive oil or other
• n. B. Pepper, freshly ground
• ½ tsp salt
• 1 tsp, heaped honey, optional
• 1 tsp, heaped Dijon mustard, optional
• 1 bunch of dill, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Purple Mood Salad

Boil the potatoes in salted water for about 20 minutes until tender. Let the potatoes cool completely, then peel and dice. Dice the beetroot. Peel the onion and dice finely. For the salad dressing, put about half a teaspoon of salt in a bowl and dissolve it with 2 tablespoons of vinegar to taste. I used fig vinegar, which is wonderfully fruity and sweet. Add freshly ground pepper to taste and mix with olive oil to create a smooth dressing. If you like, you can also add a heaped teaspoon of honey, a heaped teaspoon of Dijon mustard, and a bunch of chopped dill to the vinaigrette; it tastes wonderful. Pour the dressing over the potato, beetroot, and onion mixture and stir everything in well. Let the salad marinate for a while, taste again, add more seasoning (salt if desired), and serve. We served the salad as a side dish to fish.