Potato, beet and egg salad Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

Salad :

• 650 g (4 cups) peeled potatoes, cut into 2 cm (3/4 in.) cubes
• 450 g (3 cups) peeled beets, cut into 2 cm (3/4 in.) cubes
• 20 g (1/3 cup) chopped chives
• 10 g (1/3 cup) chopped fresh cilantro
• 6 hard-boiled eggs, sliced

Vinaigrette :

• 125 ml (1/2 cup) mayonnaise
• 90 ml (6 tbsp) any non-dairy milk substitute
• 22,5 ml (1 1/2 tbsp) lime juice
• 2,5 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) pepper

PREPARATION

1. In a medium pan of water, cook the potatoes until a fork pierces them easily (avoid over-cooking, which will make them disintegrate in the salad). Let cool.
2. Steam or boil the beets until tender. Let cool.
3. In a large bowl, combine all the salad ingredients.
4. In a separate bowl, beat together the vinaigrette ingredients. Add to the salad and toss delicately with a wooden spoon.

Keeps 48 hours in the refrigerator.