Denise says:

This is a tasty variation of a staple recipe - a different potato salad is always welcome any time of the year with most main course meals especially BBQs and buffets. Baby new potatoes are perfect for this salad as they provide a delicious creamy texture. Fresh roasted beetroot adds a wonderful vibrant colour as well as nutritional value. I have combined this with a parev garlic mayonnaise which will keep in the fridge in a sealed jar for up to 2 days. It is also delicious with crunchy vegetables or served with poached fish or grilled meats. Preparation Time:10 minutes Cooking Time: 55 minutes Serves: 6 people


1 kg new potatoes – cut in half 4 uncooked beetroots 3 tablespoons snipped chives 3 tablespoons fresh basil leaves – torn 3 tablespoons fresh parsley – roughly chopped 2 tablespoons fresh oregano 2 tablespoons extra virgin olive oil Salt and freshly ground black pepper For the Garlic Mayonnaise 1 large garlic clove – peeled and finely chopped 2 egg yolks Squeeze of lemon juice 1 teaspoon English mustard 300ml light olive oil or sunflower oil Salt and freshly ground black pepper


1) Heat the oven to 200 C/400 F/ Gas mark 6. 2) Slice the beetroot into thin slices. Place on a baking tray lined with baking parchment paper. Drizzle with the extra virgin olive oil, salt and black pepper. 3) Roast for 40 minutes or until softened. 4) Boil the potatoes for 15 minutes or until tender. Drain and set side to cool. 5) Make the garlic mayonnaise by placing the garlic, mustard, egg yolks and lemon juice in the food processor to blend. When a paste has formed, while the machine is still running, slowly add the oil. Taste and adjust the seasoning with more salt and pepper. 6) Mix the potato with the chopped herbs – reserving 2 tablespoons for the garnish. Stir in the mayonnaise and cooked beetroot. To serve the stylish way: Garnish with the reserved mixed fresh herbs and a dusting of black pepper.