Best Potato Recipes: Potato & Red Beet Salad with Mayonnaise
Happen to have leftover boiled potatoes and cooked red beet on hand? This salad makes a perfect starter, ready in just five minutes.
- 500 g boiled potatoes
- 200 g cooked red beet
- 150 ml sunflower oil
- Half cup apple cider vinegar
- 1 egg yolk
Please Note! You will need a potato ricer. Ask your Mum or Grandma if you don’t have one.
Boil the Potatoes
Put the potatoes into a saucepan and cover with water (approx. 7 cm). Cover the pan with a lid and bring to a boil over medium heat for 20 minutes. Drain and set aside to cool for ten minutes.
You can buy red beet cooked and ready to eat at the supermarket. However, for this recipe you are recommended to buy freshly harvested red beet directly from field, cooked and pickled by your local farmer as these will contain less vinegar.
Hint: If you prefer to cook the red beet on your own, submerge the vegetable in hot water and cook until tender. You may notice that for red beets the color leaks into the cooking liquid. You are strongly recommended to store some of the colored cooking liquid in a jar as it can be used as a natural way to color and decorate food.
In a food processor combine the sunflower oil with the egg yolk and run on high until smooth and glossy.
As the egg in this recipe is raw, you are strongly recommended to get fresh, organic, free-range eggs from your local farmer to avoid the risk of salmonella.
Hint: Are you wondering about how fresh your eggs are? The simplest way to test for egg freshness is to submerge it in a container of water. A very fresh egg will lie flat on the bottom. An egg that’s about a week old will be slightly buoyant, so it will rise up from the bottom of the water just a little. Although it is perfectly acceptable to eat cooked, you shouldn’t use it raw. If the egg floats all the way to the surface of the water, it’s really old and you should just toss it.
Preparing the Salad
Now is the time to use Mum’s potato ricer: Process the boiled potatoes through the ricer’s sheet of small holes.
Grate the cooked red beet on the coarse side of a grater.
In a large bowl, combine the riced potatoes with the grated red beet, and mayonnaise.
Add a teaspoon of salt, apple cider vinegar, and a bunch of finely chopped chives.
Whisk to combine.
Taste and adjust for seasoning, garnish with chives and serve.
This recipe was created by Oscar Germes Castro who runs the sophisticated one-man restaurant named “Oscar kocht” (Oscar Cooks) in Innsbruck. The Mexican native who has found a second home in Tirol serves Vegetarian, Tirol-inspired dishes in a contemporary casual environment with locally sourced, organic ingredients.
Photos by Charly Schwarz