Cook Island Pink Potato Salad

Course: Lunch, SidesCuisine: PasifikaDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 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.

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