Mainese - Pink Potato Salad

This is a must at any whānau gathering. Our pink potato salad from the Cook Islands has a modern twist using a combination of Greek yoghurt and mayonnaise as the dressing.

Preparation time

30 minutes + 1 hour for cooking

Serves

6

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What you need

• 6 medium - large potatoes

• 1 can (450g) sliced beetroot, drained

• 1 cup frozen mixed vegetables, cooked and drained

• 1/3 cup Chow Chow pickle

• 4 hard boiled eggs

• Salt to taste

Dressing

• 1/2 cup mayonnaise light

• 1/2 cup Greek yoghurt

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Method

1. Boil potatoes in water until cooked through but not splitting. Remember, the potatoes continue to cook well after they are drained so it’s important not to overcook them.

2. Let the potatoes cool enough to handle.

3. Cut the potatoes into 2cm cubes. Place in a large bowl.

4. Dice the sliced beetroot into 1cm cubes.

5. Add the diced beetroot, mixed vegetables and Chow Chow to the potatoes.

6. Grate 2 hard boiled eggs into the salad.

7. Add 1/2 cup of the dressing to the mixture and even coat the ingredients.

8. Add salt to taste.

   For a traditional serving:

9. Pour the salad mixture onto a tray or large platter and carefully smooth down the potatoes with a spoon.

10. Cover the mound of salad with an even layer of the reserved dressing (1/2 cup).

11. Grate the remaining boiled eggs (2) evenly over the dressing.