Mauritian Potato Salad

Serves 4



  1. 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.
  2. 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.
  3. 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.
  4. 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