Ingredients for 2 servings:

For the potato salad

6 medium-sized potatoes

1 large beetroot

1 large onion

3/4 cup peas

For the sauce

1/4 – 1/3 cup of Mayo Vegan Sauce by Condito The Green Line

4 tbsp fresh lemon juice

3 tbsp fresh chopped dill

1 tbsp mustard

3/4 tsp salt

1/2 tsp pepper

Method:

Wash the beetroot well and boil it in water for at least half an hour, until it’s soft. When piercing with a fork, it should be soft to the center. Boil the peas in a saucepan with water and 1/2 tbsp salt. Finally, prepare the potatoes for boiling. In a saucepan bring water to a boil with a tbsp salt. Peel and wash the potatoes. Cut them into cubes and after the water has come to boil, put them in. Boil them until they’re soft and you can pierce them with a fork, without them falling apart.

Finely chop the onion into cubes and set aside. In a large bowl or salad bowl, mix all the sauce ingredients together well.

Remove the beetroot from the boiling water, leave it to cool and cut it into cubes smaller than the potatoes. Drain the potatoes and peas.

Add all the vegetables to the salad bowl and mix well. Enjoy!