I have made this salad for several years and always called it a Russian salad for some reason. It is quick and easy to make and best of all, delicious.
First you need to have cubes of cooked potato and beetroot to hand. I boil my potatoes in cubes – quel horreur in many cooks' minds but I find it more convenient to cube the potatoes when they are raw – and they then cook in less than 10 minutes. I put 2 or 3 whole cloves of garlic in with the potatoes when they are cooking. I drain them when just tender and fish out the garlic cloves which I then smush up with the side of my knife.
I like to roast the beetroot – which takes a while – but canned beetroot also works just fine.
It doesn’t matter what size cubes the potato and beetroot are – the less time I have the bigger they get!
I put in some finely diced red onion – up to ½ an onion. Do this as small as you can.
Mix everything together while the potatoes are still warm (it helps the flavour to develop). Add mayo – quantity to your taste. Sometimes I use half mayo and half crème fraiche or sour cream. Add lashings of salt and pepper – again to taste. But we are very fond of pepper. I prefer white pepper but either is fine.
If you have it to hand, sprinkle a bit of chopped parsley or spring onion on top for colour.