There is just something about the new season potato, once cooked it holds firm and has a creamy texture. The taste of the new potato on its own is just sublime and satisfying, but place it in a salad the possibilities are endless.
I wanted something light and vibrant to eat, the sun was shining and it was time to start creating some spring recipes. The chill in the air is starting to leave us and it is time to start reducing that waste line.
Of course you can cook the beetroot in a pan of boiling water if you wish. I prefer to roast the beetroot because I think that it intensifies the flavour more. I also experiment a little adding other flavours while roasting, this time it was chunks of ginger. No I couldn’t really taste it, perhaps I should have tasted the ginger to see if the beetroot had left its mark on it.
You can use any variety of beetroot you can get your hands on, such as avalanche, bulls blood or Chioggia. If you leave near an allotment give them a visit because they are more likely to have a better choice than the supermarkets.
That firm soft giving flesh of a cooked new potato is such a satisfying pleasure, something worth waiting for each year. What makes them perfect for this Scandinavian inspired salad is because they are a waxy potato they do not fall apart. This beetroot and potato salad is so good you will want to make it all year round.
Some varieties of potato you can use in salads are,
- Anya potatoes
- They’re long and knobbly with a unique nutty flavour, which certainly set them apart. Usually sold in Sainsbury’s
- Their patchy red and white skin gives way to a buttery chestnut flavour.
- Long, oval and waxy with a subtle flavour, ideal for boiling whole and adding to salads.
- Available from June to September, these are Scotland’s answer to Jersey Royals and some of the first potatoes to be harvested in the country each year.
- Jersey Royals
- Every bodies favourite new potato and because of that you have to pay a premium. Nice for a special treat and not to be over crowded with nothing else so you can savour the taste
Great with Smoked Mackerel
Want food bursting with flavour try this smoked mackerel omelette.
Scandinavian inspired beetroot and potato salad
- 1 medium size mixing bowl
- 450 g cooked beetroot cubed
- 400 g new potatoes
- 1 apple cored and diced
- 3 spring onions thinly sliced
- 8 cornichons thinly sliced
- 2 tbsp yoghurt
- 2 tbsp mayonaise
- 2 tbsp salad cream
- 2 tsp mustard any, I used French
- 3 tbsp chopped dill
- 2 tbsp parsley
- salt and pepper
- first roast the beetroot in tin foil with olive oil and salt & pepper. this should take between 45 – 60 minutes depending on the size450 g cooked beetroot
- put the new potatoes on to boil 20-30 minutes400 g new potatoes
- in the mixing bowl add the yoghurt, mayonnaise, mustard and salad cream. Season and mix well2 tbsp yoghurt, 2 tbsp mayonaise, 2 tbsp salad cream, 2 tsp mustard
- core the apple, dice and add to the mixing bowl. Make sure its covered in the sauce so your apple does not go brown1 apple
- chop and add the spring onions along with the cornichons3 spring onions, 8 cornichons
- allow the beetroots and potatoes to cool after cooking
- chop the herbs and add to the bowl, mix well, taste and season if needed3 tbsp chopped dill, 2 tbsp parsley, salt and pepper
- peel and chop the beetroots and the potatoes and add to the bowl, mix gently so the beetroot does not stain everything. Of course you can leave the new potato skins on if you wish
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)