Ingredients
Method
1.Boil, steam or microwave potatoes until just tender; drain. Cool; cut into 2cm cubes.
2.Boil, steam or microwave beetroot and peas, separately, until just tender; drain. Cool; chop beetroot coarsely.
3.In a medium bowl, place potato and beetroot with peas and remaining ingredients; toss gently to combine.
Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato
Note
