It is Thoughtful Thursday, and to be fair I am really bogged down with my latest philosophical piece. It will appear in due course, but for today my “thoughts” turn to dinner. With that said I present Potato and Beetroot Salad.
Here is another summer potato-based salad. It has loads of colour and flavour, and makes a great changes form the basic recipe. It is loosely based on Scandinavian dishes, but is ultimately a fusion dish.
- New Potatoes 400g/ 14 oz
- Beets (Beetroot) 300 g* (boiled prepared) or Pickled Beets 300 g*
- Spring Onions 3
- Mayonnaise 2 Tbs
- Dijon Mustard 1 tsp rounded*
- Celery 1 stock
- Water to cover
Bring enough water to cover the potatoes to the boil in a medium pan. Lightly salt and add the potatoes. Book for about 8 minutes, drain and allow to cool. When the potatoes are sufficiently cooled (room temp or lower). Halve each potato into a large bowl. Chop the beets into simpler sized pieces and add to the potatoes. Finely dice the onions and celery and add to the bowl. Then stir in the mayo (and mustard if using boiled beets, omit is using pickled beets). Cover and refrigerate for about an hour.
I prefer the tangy-ness of the pickled beets, but both versions are nice.