Some people call it mayonnaise, some call it minus, we're calling it mainese - that famous pink potato salad from the Cook Islands. This way of making it is how Koni likes it, adaptated for Manaui.com.
While the potatoes are cooking, in a smaller pot, bring your eggs to the boil together with your mixed veges. (Or you can use 2 small, separate pots - its up to you). No need to add any salt at this step.
Once cooked, drain the mixed vegetables, peel the eggs then set them aside to cool.
When the potatoes are ready, let them cool enough to handle with a tea towel, then peel potato skins. I’ve been taught to use a butter knife to carefully pull away the skin while the potato is still quite warm.
Dice the potatoes into 1 ½ cm cubes and set aside to cool. Remember, the potatoes continue to cook well after they are drained so it is important not to over cook them.
Add the egg yolks into a large bowl and whisk using an electric egg beater until it thickens and is light in texture.
Slowly drizzle in the oil while still whisking. This takes time and practice so don’t rush it. You wouldn’t want the eggs and oil to separate.
Add the vinegar or lemon and salt while still whisking, until it meets your taste
Now that all the ingredients have cooled, add the diced potatoes to a large mixing bowl.
Dice the sliced beetroot into pieces that are similar in the size to the mixed vegetables; add the beetroot to the bowl of potatoes.
Add the now cooked (and cooled) mixed vegetables plus the chow chow.
Grate 2 eggs on to the rest of the ingredients then carefully combine everything together.
Add approximately ½ to 1 cup of the freshly made mayonnaise dressing to the potato mixture until the entire salad is evenly coated. Save some mayonnaise to dress the top of the salad.
The flavour from here is up to you. Taste the salad and add more salt, mayonnaise or any other ingredient until it's perfect, to you.
Pour the salad mixture onto a tray and carefully smooth down the potatoes over with a spoon, until the mound of salad looks like an upside-down bowl.
Cover this entire mound of salad with an even layer of the reserved, freshly made mayonnaise, then garnish it by grating the remaining boiled eggs evenly over the dressing.