Venezuelan Traditional Potato Salad | Country No. 30 | Cooking Around The World

Boil beetroot for around 40 minutes until cooked, then cube it.

Boil potatoes for about 5 minutes.

Blanch broccoli and carrots in boiling water for about 4 minutes.

Boil eggs until hard boiled, then chop them up.

Add flat leaf parsley to the mixture.

Combine mayonnaise and Dijon mustard in a bowl.

Mix cooked and cooled broccoli, carrots, beetroot, spring onions, and spinach together.

Gently fold in the chopped eggs last before serving.

Equipment Needed

Dietary

Allergens