Cook Islands Pink Potato Salad

Pink Potato Salad


  • 6 potatoes large
  • Teaspoon of tumeric
  • Teaspoon of paprika
  • 2x pottles of vegan mayonnaise
  • 1x can of beetroot diced
  • 1 cup of can sweet corn
  • 1 cup of peas (frozen)


Boil potatoes until just soft. Allow to cool.

Cut potatoes into small cubes, and mix ¾ mayonnaise into the potatoes.

Add peas and corn. If frozen defrost before hand. Save any leftover corn for garnishing

Add beetroot and spoon salad into lettuce leaves if making single servings.

If making one big plate, lay lettuce down and spoon salad over lettuce.

Add tumeric to the remaining mayonnaise pour and spread over the salad and sprinkle paprika and the remaining corn over the top to garnish.

Source:  Vegan Society