Potato and beetroot salad
By Lisa Faulkner
Published on 14 January 2022
This beetroot twist on the humble potato salad by Lisa Faulkner makes a delicious side dish for a summer barbecue.Time and servings
25 minsTotal time
4Servings
25 minsPrep time
Ingredients
- 600 g of new potatoes
- 4 cooked beetroots (about 250g)
- 3 tbsp of crème fraîche
- 1 tbsp of dijon mustard
- 4 spring onions, sliced
- 1 large handful of fresh dill, chopped
Method
Step 1
Bring the potatoes to the boil in a large pan of water, then simmer for 18-20 minutes until cooked. If you’re using vacuum packed beetroot, 10 minutes before the end of cooking, place the vacuum pack in the pan with the potatoes to warm through (If you’ve bought cooked beetroot, don’t worry about this step). Drain the potatoes, take the beets out of the pack and set aside for 5 minutes to cool slightly.Step 2
Half the potatoes, and cut the beetroot into eighths. Mix the crème fraîche and mustard together and season to taste.Step 3
In a large bowl, combine the potatoes, beets, spring onions and dill, then pour in the crème fraîche and mix together with your hands. (It’s a messy job, but the best way!)