Pink Potato & Beetroot Salad with Horseradish Cream
Potato salads are always popular at barbeques and family gatherings, each version with its own special twist to the basic recipe. I often find myself dissecting potato salads to see what special ingredients it might contain to make it stand-out from others. Perhaps, it's the chopped egg or crisp pieces of bacon or the finely sliced spring onions amongst a multitude of variations. Well, this version tastes and looks fantastic with the pink hue over the potatoes and the delicious hint of horseradish as a contrasting flavour to the beetroot. I bet this will get many compliments at your next barbeque!
750g Chat potatoes, halved & boiled in salted water until tender
450g can GOLDEN CIRCLE Beetroot Wedges, drained
½ cup HEINZ Salad Cream
½ cup light sour cream
2 tbsp HEINZ Horseradish
2 tsp lemon juice
5 spring onions, sliced
¼ cup fresh mint leaves
2 tbsp chopped flat leaf parsley
Freshly ground pepper and salt, to taste
Extra mint leaves to garnish
- Combine hot cooked potatoes with GOLDEN CIRCLE Beetroot and toss gently until the potatoes are tinged pink from the beetroot. Transfer potatoes into a serving bowl.
- Combine dressing ingredients together and season to taste with freshly ground pepper and salt. Pour dressing over potatoes and beetroot and garnish with extra mint leaves.
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