Hot Pink Potato Salad

A community recipe by anonita

Not tested or verified by Nigella.com

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Introduction

This is my mother's Hot Pink Potato Salad, or as she calls it "Russian Potato Salad," even though we're from El Salvador - strange, but there you go. I thought of calling it "Esperanza's Russian via El Salvador Hot Pink Potato Salad" - but whatever - just call it damn good! Its great for picnics, casual dinners, BBQs, or whenever. Really fun for potlucks as people will be shocked by the color and slightly apprehensive. Then they take one bite, and I swear this happens every time, a small swarm will ask for the recipe (even people who swear they hate beets). Kids seem to love it too - I think they assume it must be full of additives and food coloring and therefore infinitely cooler to eat than anything "homemade." Of course, it goes without saying that if you like your potato salad more oniony, more salty, less mayo, whatever, go for it! I hope you like it ... Enjoy!!!

Ingredients

Serves: 8-10.

Metric Cups

8 raw beetroot (cooked and chopped)
10 potatoes
1 medium onion
1 bunch fresh flatleaf parsley (finely chopped)
500 millilitres mayonnaise
1 tablespoon salt (to taste)

8 raw beets (cooked and chopped)
10 potatoes
1 medium onion
1 bunch fresh italian parsley (finely chopped)
18 fluid ounces mayonnaise
1 tablespoon salt (to taste)

Method

Hot Pink Potato Salad is a community recipe submitted by anonita and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil unpeeled potatoes and beets till tender

Allow to cool and rub skin off both (or if in a hurry, do it under a little cold running water). Chop coarsely

Chop parsley and onion fine and mix it in

Then add mayonnaise and salt to taste (I only add a little salt - about 1 Tbsp.)

Refrigerate till cool and serve