Potato and Beet Salad Recipe

This recipe serves 10 people

Ingredients

• 6 to 8 medium potatoes
• 4 to 5 medium carrots
• 2 to 3 medium beets
• 1 medium onion
• 4 to 5 hard-boiled eggs (without eggs for a vegetarian version)
• 1 1/2 to 2 cups mayonnaise
• ¼ cup mustard
• ¼ cup lemon juice or vinegar
• Garlic powder
• Onion powder
• Salt and pepper to taste

Preparation

1. Cooking the vegetables

• Cook the vegetables (carrots, beets and potatoes) separately until tender.

2. Cut the vegetables

• Cut the carrots into small cubes, as well as the potatoes and beets.

3. Chop the onion

• Finely chop the onion.

4. Mixing the ingredients

• Mix all the vegetables and onion in a large container.

5. Prepare the sauce

• Mix the mayonnaise, mustard, lemon juice, salt and pepper, then add it to the vegetables.

6. Add the eggs

• Add chopped hard-boiled eggs, if desired.

7. Refrigerate

• Refrigerate for at least 30 minutes before serving.

Advice

• Adjust the amount of mayonnaise and mustard to your preference.
• For a vegetarian version, omit the eggs.