Crunchy Potato Salad

CREDITS

rec cred: @when_ruhana_cooks

RECIPE

8 baby potatoes (boiled with skin on)2 beetroots (peeled, boiled, sliced)¼ head red cabbage (shredded)1 red onion (thinly sliced)Handful fresh coriander leaves (chopped)4 + 2 tablespoon Cross & Blackwell Trim2 tablespoon white vinegar½ + ½ teaspoon salt½ teaspoon white pepperFreshly crushed black pepper
Method:1. In a bowl, add cabbage and 4 tablespoon Trim and 1 tablespoon vinegar. Mix well.2. Arrange in platter. Then sprinkle on coriander.3. Cut potatoes into thirds (lengthwise) with skin on. 4. In a bowl, mix red onion, potatoes, ½ teaspoon salt, white pepper, 2 tablespoon Trim and remainder vinegar.5. Place over cabbage and coriander.6. Season beetroot with ½ teaspoon salt.7. Arrange beetroot over potatoes. 8. Garnish with little chopped coriander.9. Crack over black pepper.10. Serve chilled.

POSTED ON

10 Oct 2017

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