Potato and beetroot salad
11 Jul 2016
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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Barbecue - Bonfire Night - New Year - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free
- Skill Levels: - Easy
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