Mauritian Potato Salad
- Place potatoes, carrots and beetroots into a large pot and fill with water. Season generously with salt and boil until vegetables are just cooked. Drain and set aside to cool slightly.
- Once cool, peel and cut vegetables into thin slices and place into a large bowl along with the chopped boiled egg. Set aside until required.
- For the dressing, combine sliced red onion with ½ tsp salt, white wine vinegar, sugar and black pepper in a medium bowl. Let sit for 10 minutes then whisk in the grapeseed oil.
- Pour dressing over sliced vegetables and eggs and mix well. Taste and season with more salt if required.
2 medium sized beetroots
3 large carrots
4 large sebago potatoes
4 boiled eggs, chopped
1 red onion, thinly sliced
2 tbsp white wine vinegar
Salt, to taste
1 tsp sugar
¼ cup grapeseed oil
¼ tsp freshly cracked black pepper