Potato and beetroot salad

    20 min

    A lovely and simple potato and beetroot salad best served warm. Not only delicious, it's a great source of fibre and potassium, and under 250 calories per portion!

    Potato Council

    3 people made this

    Serves: 4 

    • 650g Salad potatoes
    • 250g cooked beetroot in natural juices, drained
    • 6 spring onions, chopped
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons wholegrain mustard

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Quarter the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
    2. While the potatoes cook, cut the beetroot into 1cm cubes and place in a large bowl with the chopped onions, oil and mustard. Mix everything together with a spoon then add seasoning to taste.
    3. Drain the potatoes in a colander, then add to the bowl and mix everything together.

    Serving suggestion

    Serve the salad warm with grilled steak.

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