Creamy potato and beetroot salad
14 Jun 2017
by Dinna
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
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
- 300g new potatoes
- 1 small red onion, thinly sliced
- 1 Tbsp olive oil
- Juice of Β½ lemon
- 2 medium cooked beetroot
- 1 handful of radish
- 4 Tbsp Skyr or Greek yoghurt
- 1tsp Dijon mustard
- ½ tsp honey
- 1 green chilli ( optional)
- Fresh herb of your choice ( mint, dill, basil etc)
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Side - Supper
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Egg Free - Gluten Free - Nut Free - Vegetarian
- Skill Levels: - Easy
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