Appetizers, Salad', Togolese cuisine

Creamy Beet & Potato Salad 

Creamy Beet & Potato Salad 

4 potatoes, peeled and cubed

2 carrot, peeled and minced

2 1⁄4 teaspoons salt

1 beet

5 eggs

1⁄2onion, minced

1 garlic diced

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon vinegar

4 tablespoons olive oil

Salt (optional)

Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.

Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)

Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.

In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.



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