Creamy Beet and Potato Salad

Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement

1. 1

   Boil potatoes in water with 1 teaspoon salt for 5 minutes. Add the carrot and boil for an additional 5 minutes or until tender.

2. 2

   Boil beet and the eggs separately in water with 1 teaspoon salt until tender, then peel and dice finely. (Remove the eggs after 10 mins of ebullition)

3. 3

   Boil eggs separately in water with 1/4 teaspoon salt until hard, about 10 minutes. Cool and chop eggs.

4. 4

   In a bowl, place cubed potatoes, diced beet, chopped eggs, carrots and onion, the mayonnaise, the mustard, olive oil and salt. Stir and add salt to taste, if using.