How to cook pink potato salad

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Scrub all the veg (leave the skin on) and cover in a pot with water. Start the eggs in a separate pot. I boil the eggs for about 8 minutes then run under cold water (make a couple extra to use later).

Boil the veg for about 20 minutes, then check for doneness with a fork. If you can pierce easily it's done. The beets may take a little longer than the taters and carrots.

Remove the cooked veg with a slotted spoon and let cool.

The skin sometimes peels easy with just a little rub of your fingers. You will have nice pink hands.

Sometimes a paring knife works better for peeling. Don't worry, you will still turn pink. Chop everything into bite size pieces.

Toss it up in a bowl.

Don't forget the good stuff. Pickles, eggs and mayo. If you wanna go vegan, skip the egg and use vegannaise instead of mayo.

Mix it all together with a little salt, pepper and fresh herbs if you've got em. Starting to get pretty.

Cover and chill.

Eat it up on some arugula, or however you like.

Watch the video: Cooking Pink potato salad u0026 lemon pepper fried chicken


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