Russian potato and beetroot salad
I make this Russian potato and beetroot salad for parties, picnics or whenever I have leftover boiled potatoes and cooked beetroot in the fridge. You can use any homemade or shop-bought cooked, roasted or pickled beetroot. This version is healthy and dairy-free as it has no mayo nor sour cream.
Ingredients
Method
- Cook the potatoes until tender. Drain and let them cool. If using raw beetroot, cook these too.
- Dice the carrot and blanch them or steam them another pan. Drain them and set aside.
- Cut the potatoes in half, dice the beetroot and gherkins. Finely slice the spring onion.
- Mix all the vegetables in a large bowl. Drizzle with the oil and vinegar toss to coat. Season with salt & pepper and garnish with dill.
- Chill before serving.