A Scandinavian Midsummer Dinner Party has given me the opportunity to experiment with some Scandinavian dishes. The addition of beetroot seems to move this potato salad away from being Scandinavia to being a 'Russian Salad', but the resulting dish is a fabulous colour.
Serves 4 as a side
500g salad potatoes
500g beetroot
500g beetroot
4 large gherkins, diced
1 small red onion, peeled and thinly sliced
2 heaped dessertspoons soured cream
2 heaped dessertspoons mayonnaise
Pepper & salt to season
Boil trim the leaves off the beetroot leaving a short stalk and boil until tender (approximately 40 minutes for medium sized beetroot). Drain and leave until cool enough to handle. You could use cooked beetroot, but I personally feel freshly cooked beetroot has a better flavour.
Boil the potatoes whole until just cooked (15-20 minutes depending on size). Drain and leave to cool.
When the beetroot are cool enough to handle, push/scrape the skin and stalks off and dice the beetroot.
Cut the cooled potatoes to the same size as the beetroot.
Mix all the ingredients in a large mixing bowl and season to taste. I added a couple of spoonfuls of the gherkin brine to loosen the mixture a little.
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