So when I came home, and as I was flicking through some old recipes I had, I found this salad recipe. I had all the ingredients at home, so I thought I'd give it a go.
It was delicious, I honestly love this one.
The original recipe used store bought coleslaw salad dressing, but I hate those, I never, ever, buy salad dressings in a bottle. So after a quick google search I found a dressing I would make to go with this salad.
This is super easy, and would be great with a barbecue.
The original recipe also included 150g shaved ham which is fried until crisp. I just didn't think the salad needed it.
Now you can also omit the mayonnaise if you have people coming over that don't like mayonnaise or have allergies, just replace the mayonnaise with some extra virgin olive oil, to taste.
So if you are looking for something different to make for your next barbecue, try this, it is really good.
4 large potatoes, peeled, cut into 2cm cubes
1 red onion, thinly sliced
4 hard boiled eggs, peeled, sliced
2 bunches fresh beetroot (8 medium sized beetroot)
1 tablespoon capers, drained
2 large dill pickles, finely chopped
1/2 cup mayonnaise
1 tablespoon white sugar
1 1/2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 teaspoon white pepper
1/4 teaspoon salt
Cut the beetroot leaves off. Wash the beetroot then place in a large saucepan. Cover beetroot with cold water, bring to the boil and simmer for 20-30 minutes. The beetroot is ready when it is soft when you poke a skewer into it. Drain, allow to cool slightly, then peel the skins off the beetroot and slice thinly. Place sliced beetroot into your serving bowl.
Using the same saucepan (just rinse it) place the potatoes into the saucepan, cover with cold water, bring to the boil and simmer for 30 minutes, or until the potatoes are just cooked. The potato is ready when it is soft when you poke a skewer into it. Drain, peel the skins off and slice thinly.
Place eggs in a small saucepan, cover with cold water, bring to a simmer and cook for 7 minutes. Drain, place saucepan until cold running water for a minute. Then peel and slice. Add to the beetroot and potatoes.
Add the chopped pickles, the sliced onion and the capers to the beetroot.
Coleslaw Dressing: In a medium sized bowl, add the mayonnaise, sugar, lemon juice, vinegar, salt and pepper. Give it a good stir to combine. Taste for seasoning and sweetness. Refrigerate until needed.
Pour the dressing over the beetroot salad, gently toss to combine. Taste for seasoning.
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