Potato and beetroot salad with mustard
Serves: 4
Preparation time: 5 minutes
Cooking time: 5-8 minutes
Ingredients
650g firm potatoes for example Charlotte
250g cooked beetroot in natural juices, drained
6 spring onions, chopped
3tbsp extra virgin olive oil
2tbsp wholegrain mustard
Method
- Quarter the potatoes and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 5-8 minutes or until the potatoes are just tender.
- 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.
- Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled steak.