Creamy potato and beetroot salad
For summer barbecues, parties and picnics a nice potato salad always comes useful. This creamy potato and beetroot salad is very easy to throw together – it can be spicy or not, made well in advance or on the spot. Serve it as a side dish or a main for vegetarians.
Ingredients
Method
- Put the potatoes into a pan of cold water and bring to the boil. Simmer for about 15 minutes until tender then add the onion for a minute and drain.
- Cut the potatoes in half and put them in a bowl. Drizzle with the oil, lemon juice and honey, Season with salt and combine.
- Cut the beetroot and radish into small chunks, add these to the salad.
- Mix the yoghurt with the mustard and honey and pour this over the salad.
- Slice the chilli thinly, add to the salad (if used).
- Mix everything together. Taste and adjust the seasoning to your liking.
- Just before serving, scatter some fresh herbs on the top.