IngredientsFor the Salad
2 potatoes (300g) 4 whole beetroot (200g) 2 Tbsp brown spirit vinegar 2 Italian plum tomatoes (150g) 50g mixed lettuce For the Mustard Mayo Dressing 3 Tbsp natural mayonnaise 3 Tbsp tangy mayonnaise 2 tsp Dijon or English mustard 2 Tbsp extra virgin olive oil freshly ground salt & black pepper |
MethodFor the Salad
In a saucepan, cover the unpeeled potatoes with water, bring to a boil & then simmer for about 30 mins until cooked but still firm. Place in a bowl of cold water. Top & tail the beetroot, cover with water in a saucepan, add the vinegar, bring to a boil & then simmer for about 1 hr until cooked through. Drain & slide all the skin from the beetroot. Allow to cool in the fridge for 20 mins & slice into wedges. Drain the potatoes, peel and slice each into wedges. Trim the tomatoes & slice into wedges. Tear the lettuce & spread over a flat serving plate. Lay the potato, beetroot & then tomatoes evenly over the top. For the Mustard Mayo Dressing In a small bowl, add the mayonnaise, mustard & olive oil & mix well. Just before serving, spoon the dressing over the potatoes & then the rest of the salad. Season with salt & black pepper. |
Potato & Beetroot Salad with Mustard Mayo Dressing
Servings: 4
Total Time: 2 hrs 30 mins
Cooking Time: 1 hr 30 mins
Resting Time: 20 mins (to chill)