Potato Salad with Beetroot

Name: Potato Salad with Beetroot
Cuisine: British
Ingredients: 2 small cooked beetroot, chopped; 5 spring onions, finely sliced diagonally into 2cm slices; a handful of mint, roughly chopped; 100 g spinach, roughly chopped; 500 g baby potatoes or any waxy potato; 500 g baby potatoes or any waxy potato; ½ small red onion, finely diced; ½ tsp turmeric; salt and white pepper; salt and white pepper; a handful of parsley, roughly chopped; a handful of fennel fronds or dill, roughly chopped; a handful of fennel fronds or dill, roughly chopped; ½ red chilli, deseeded and finely chopped

Preparation info

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

At Cambo we use fennel fronds in this salad as we grow so much fennel. They make a wonderful addition if you have some handy; otherwise dill has that lovely aniseed-y flavour that complements the beetroot so well, so just use that instead.

Ingredients

500 g baby potatoes or any waxy potato
½ tsp turmeric
½

Europe
United Kingdom
London
Vegetarian
Gluten-free

Method

Cut the potatoes in half and put in a large pot. Fill the pot three-quarters full with water and add the turmeric and plenty of salt, then bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, then drain in a colander and set aside to cool.

In a large salad bowl, add the red onion, spring onion, chopped beetroot, spinach, mint, parsley, fennel fronds or di