- 4 Carisma potatoes, washed unpeeled
- 2-3 small carrots
- 2 medium beetroots
- 3 small dill pickles
- 3 spring onions
- 3 tablespoons olive oil
- 2 tablespoons white vinegar
- Capers to garnish
Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.
Cook carrots in one pot and beetroots in another – until they are just tender or easily pierced with a knife. Drain, cool and remove skins. Dice and place in large bowl.
Dice pickles and add to the bowl then drizzle olive oil and vinegar over the mixture. Chop spring onions and add to salad. Add salt to taste, mix together and chill.
Beetroots colour everything red. If you want other vegetables to retain their colour put beetroots in a separate bowl after cooking, peeling and chopping and then mix dressing with them in that bowl. Then carefully fold beetroots in with rest of the salad.
Depending on your cooking method and technique the level of RI may vary.