Beet potato salad
- Portions
- 4
ingredients
- 15 ml (1 tbsp.) cream cheese
- 15 ml (1 tbsp.) balsamic vinegar
- 15 ml (1 tbsp.) mustard
- 15 ml (1 tbsp.) olive oil
- Salt, pepper and Piment d’Espelette (Basque chile peppers)
- 225 g (1/2 lb.) potatoes, cooked and diced
- 225 g (1/2 lb.) red beets, cooked and diced
- 110 g (1/4 lb.) green and wax beans, cooked and cut into pieces
- 225 g (1/2 lb.) ham, diced
- 2 eggs, hard boiled
- Mixed lettuce of your choice
Preparation
- In a large salad bowl, whisk cream cheese, vinegar, mustard, oil, salt, pepper and Piment d’Espelette. Add potatoes, beets, green and wax beans and ham. Mix and refrigerate 30 minutes to allow tastes to blend.
- Remove egg shells and crumble eggs with a fork.
- Arrange lettuce leaves in each plate, top with beet salad and sprinkle with crumbled hard boiled egg.
