Delicate, fresh, with locally sourced ingredients, Mauritian Potato Salad. It’s lovely and filling. Give it a go.
COOKS IN 1hr 15 minutes
2 Large Whole Beetroots
1kg of Queens or Marie Piper Potatoes
4 Medium Carrots
1 Whole Large Brown Onion(cut into rings)
3 Chopped Spring Onions
0.5 Lemon Juice
0.5 Cup of Olive Oil
Salt & pepper to taste
In a small pot, bring water to boil and add beetroot for 30 minutes or until soft.
Peel of skin and then cut into thin round discs.
In a separate big pot, bring water to boil with salt.
Add potatoes first and leave to boil for 10minutes.
Add whole carrots, and leave to boil for 5 minutes.
Finally add eggs in the same pot and continue boiling for 10 minutes
When all ingredients are cooked drain water and run under cold water to cool.
Peel off potato and carrot skin, slice into thin discs and set aside.
Peel off egg shells and slice into discs.
Place all cooked ingredients into a bowl, then add onions and spring onions.
Add salt and pepper to taste and then drizzle oil.