Name: Potato and beetroot salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500g baby new potatoes; 250g cooked beetroot; 1 handful dill, chopped; 1small red onion; Dressing:; 1 Tbsp crème fraîche; 1 Tbsp mayonnaise; 2 tsp dijon mustard; 1 tsp wine vinegar; 1 tsp honey; Juice of ½ lemon; 1 tsp olive oil

Potato and beetroot salad

11 Jul 2016

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This easy potato and beetroot salad is perfect for summer barbecues, garden parties and picnics as it can be made well in advance. If You want it to be dairy-free use mayo instead of crème fraîche - if you want it to be more healthy, use Greek yoghurt instead of the mayo and crème fraîche.

Ingredients

500g baby new potatoes
250g cooked beetroot
1 handful dill, chopped
1small red onion
Dressing:
1 Tbsp crème fraîche
1 Tbsp mayonnaise
2 tsp dijon mustard
1 tsp wine vinegar
1 tsp honey
Juice of ½ lemon
1 tsp olive oil

Instructions

Scrub the potatoes then put them in a pan of cold water. Bring to the boil and summer for about 10-15 minutes until tender. Drain and let them cool slightly in a colander.
Meanwhile chop the beetroot into small pieces. Chop the dill and onion. Mix the dressing ingredients together.
When the potatoes are cooled, chop them into bite sized chunks.
Toss the potatoes, dill, beetroot, onion together with the dressing. Season with salt and pepper.
Serve lukewarm or cold.