Warm Beetroot and Potato Salad with Dill and Mustard

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.

Ingredients

  • 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)

Method

  • 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.
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2 thoughts on “Warm Beetroot and Potato Salad with Dill and Mustard

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