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Potato and beetroot salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g baby new potatoes
  • 250 g cooked beetroot
  • 1 handful dill chopped
  • 1 small 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

Method
 

  1. 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.
  2. Meanwhile chop the beetroot into small pieces. Chop the dill and onion. Mix the dressing ingredients together.
  3. When the potatoes are cooled, chop them into bite sized chunks.
  4. Toss the potatoes, dill, beetroot, onion together with the dressing. Season with salt and pepper.
  5. Serve lukewarm or cold.