I would love to say that this dish is inspired by a dish I had during one of my trips to Denmark and then reference this back to Noma as per the statutory requirements of food writing in the UK in 2011 but sadly I can’t. I have never actually eaten beetroot in Denmark, or potato salad, despite visiting it half a dozen times in the last year. This is actually inpsired by a meal from my local pub, which made me wonder why on earth I had never thought of putting the two together. The olive oil was also their touch, which really added something to the dish, and I would never have thought of including in a potato salad. It is very easy to make, and would be nice with some leftover roast, or some fish (i assume, I don’t actually really eat fish). Serves 4 as a side.
- 500g baby new potatoes or charlotte potatoes
- 250g cooked beetroot
- 1 bunch dill, chopped
- 2 shallots, finely chopped
- 1 tablespoon creme fraiche
- 1 tablespoon mayonnaise
- Juice of 1/2 lemon
- 2 teaspoons dijon mustard
- 1 teaspoon wine vinegar
- 1 teaspoon honey
- Good quality olive oil
- Freshly chopped parsley (optional)
- Boil the potatoes until soft, but not mushy or disintegrating (about 10-15 minutes)
- Chop the beetroot into cubes
- Chop the dill and shallot.
- When the potatoes are cooked, chop into cubes roughly the same size as the beetroot
- Meanwhile, mix the remaining ingredients, except the olive oil, together to make the dressing.
- Taste and adjust as necessary.
- Mix the potatoes, dill, beetroot, shallot, and dressing together well.
- Top with the chopped parsley, and drizzle with olive oil.