1) Preheat the oil to 190C. Fry the potatoes in batches for 5 minutes or until fork tender and golden. Remove with a slotted spoon and place on a paper towel-lined tray.
2) Place the warm potatoes in a large bowl and season with salt and pepper. Mix the mayonnaise, Dijon, lemon juice and parsley together in a small bowl. Fold in the beetroot and red onion. Pour the dressing over the potatoes and toss until coated