Potato and beetroot salad
The beetroot gives this salad some colour, whilst also providing a tasty partner to go with the potatoes. The dressing is also hot and energising. The potatoes are cooked, cooled, diced and then mixed together with the sliced beetroot. This mixture is then laid on a bed of sliced cucumber, gherkins and onion and drizzled with the olive oil, red wine vinegar, crushed garlic and dill dressing. Serve with crusty bread.
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Potato and beetroot salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 1 lb of potatoes
- 4 small cooked beetroot
- 2 pickled gherkins
- 1 small red onion
- ½ cucumber
- Fresh dill to garnish
For the dressing
- 2 tbsp of olive oil
- 2 tbsp of red wine vinegar
- 2 tbsp of freshly chopped dill
- 1 crushed clove of garlic
- Salt and pepper
Method
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- Wash and peel the potatoes and cook in salted boiling water for about 15 minutes or until cooked. Drain and set aside to cool.
- When the potatoes are cool enough, dice them with a sharp knife and cut the beetroot into thin slices. Place both ingredients into a bowl and mix together.
- Slice the cucumber, gherkins and red onion and arrange on a serving dish.
- Lay spoonfuls of the potato and beetroot mixture on top, centred towards the middle.
- Combine the dressing ingredients together in a small mixing bowl or shake vigorously in a jar with a screw-on lid. Pour evenly over the salad.
- Sprinkle with the chopped dill and serve.
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