New Potato and Beetroot Salad Recipe

New Season Potato and Beetroot Salad Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
10 mins
Serves Serves:
2
Per Serving %RI
Energy (KJ) 640 7%
Energy (Kcal) 153 7%
Fat 5.2g 7%
Saturated Fat 0.6g 3%
Total Sugars 8.6g 9%
Salt 0.3g 5%

Method

Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.

Take a large mixing bowl and whisk together all the ingredients for the dressing. Whilst the potatoes are still warm toss them into the dressing along with the spring onions.

Roughly chop the watercress, fold into the salad with the beetroot but don’t mix too vigorously otherwise the salad will go pink. Just before serving sprinkle over the cress and serve. 

Ingredients

150g New season potatoes (or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress


For the dressing
1 tablebspoon low fat crème fraiche
2 teaspoon mayonnaise
1 teaspoon grain mustard
Juice of ½ lemon
½ teaspoon poppy seeds

150g New season potatoes (or baby potatoes)
3 cooked beetroots, cut into ¼
2 spring onions, chopped
½ bag watercress, large stalks removed
1 packet cress

For the dressing
1 tablebspoon low fat crème fraiche
2 teaspoon mayonnaise
1 teaspoon grain mustard
Juice of ½ lemon
½ teaspoon poppy seeds

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