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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g new potatoes
  • 1 small red onion thinly sliced
  • 1 Tbsp olive oil
  • Juice of ½ lemon
  • 2 medium cooked beetroot
  • 1 handful of radish
  • 4 Tbsp Skyr or Greek yoghurt
  • 1 tsp Dijon mustard
  • ½ tsp honey
  • 1 green chilli optional
  • Fresh herb of your choice mint, dill, basil etc

Method
 

  1. 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.
  2. Cut the potatoes in half and put them in a bowl. Drizzle with the oil, lemon juice and honey, Season with salt and combine.
  3. Cut the beetroot and radish into small chunks, add these to the salad.
  4. Mix the yoghurt with the mustard and honey and pour this over the salad.
  5. Slice the chilli thinly, add to the salad (if used).
  6. Mix everything together. Taste and adjust the seasoning to your liking.
  7. Just before serving, scatter some fresh herbs on the top.