Pink potato salad
- Cook the potatoes in boiling salted water until just tender, then drain and set aside to cool. At the same time, cook the whole beetroots in boiling water for 30 to 40 minutes or until tender.
- Drain and cool, then rub off the skins and cut the beetroots into chunks. Place the cold potatoes and beetroots in a large bowl. Add celery, red onion and parsley.
- Combine the mayonnaise, mustard, salt and pepper. Add to the salad, then mix gently to combine.
- Refrigerate salad for several hours or overnight. Remember to gently mix ingredients again before serving.