Serves: 2

Potato & Beetroot Salad

Potato & Beetroot Salad

Prep time: 15 minutes

Cook time: 10 minutes


  • 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:

  • 1tbsp low fat crème fraiche
  • 2tsp mayonnaise
  • 1tsp grain mustard
  • Juice of ½ lemon
  • ½ tsp poppy seeds


  1. Cook the potatoes in salted boiling water until tender. Drain and leave to cool a little then slice into bite sized pieces.
  2. 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.
  3. Roughly chop the watercress, fold into the salad with the beetroot but don't mix to vigorously otherwise the salad will go pink.
  4. Just before serving sprinkle over the cress and serve.

Recipe courtesy of the Potatoes: More Than A Bit On The Side campaign.

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