Cook Island Pink Potato Salad
Course: Lunch, SidesCuisine: PasifikaDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
20
minutesIngredients
6 potatoes large
Teaspoon of tumeric
Teaspoon of paprika
2x pottles of vegan mayonnaise
1x can of beetroot diced
1 cup of can sweet corn
1 cup of peas (frozen)
Directions
- Boil potatoes until just soft. Allow to cool.
- Cut potatoes into small cubes, and mix ¾ mayonnaise into the potatoes.
- Add peas and corn. If frozen defrost before hand. Save any leftover corn for garnishing
- Add beetroot and spoon salad into lettuce leaves if making single servings.
- If making one big plate, lay lettuce down and spoon salad over lettuce.
- Add tumeric to the remaining mayonnaise pour and spread over the salad and sprinkle paprika and the remaining corn over the top to garnish.
WordPress Recipe Plugin by WPZOOM
Liked this? We think you'll enjoy these recipes:
Rēwena Bread
•
06/04/2023
FacebookTweetPinLinkedIn
Pom & Hazelnut Quinoa Salad
•
30/03/2023
FacebookTweetPinLinkedIn
Cold Korean Japanese Summer Noodles
•
20/03/2023
FacebookTweetPinLinkedIn