Pic of Scandinavian-style beetroot and potato salad

Scandinavian-style beetroot and potato salad

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Salads

Scandinavian-style beetroot and potato salad

Serves 4 1h 20 min
A creamy, crunchy Nordic salad punctuated with apple, radishes and gherkins. This stands up well to being carted around for a picnic or packed lunch. For a light dinner, serve with boiled eggs, pickled herrings, dense, dark rye bread and a green salad.

Ingredients

  • 450g beetroot, trimmed of leaves
  • 400g new potatoes
  • 1 mini cucumber (or ½ an ordinary one), diced
  • 1 apple, cored and diced
  • 2 bunched onions, finely sliced
  • 2 large or 6 smaller gherkins, finely sliced or diced if large
  • 1 bunch radishes, finely sliced (optional)
  • 2 tbsp crème fraîche
  • 2 tbsp yoghurt
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh parsley, chopped
  • salt and pepper

Method

Prep time: 20 min
Cooking time: 1h
  • Step 1

    Boil the beetroot until tender, about 30-45 minutes, depending on size. If they're really large, they can take up to an hour or so.
  • Step 2

    Drain and leave until cool enough to handle, then rub off the skins (they should come away easily).
  • Step 3

    Boil the potatoes for 12-15 minutes, until tender. Drain and leave to cool.
  • Step 4

    Chop the beetroot and potatoes into bite sized pieces. Put in a large bowl and add the cucumber, apple, onions, gherkins and radish if using.
  • Step 5

    Mix the crème fraîche, yoghurt, dill and parsley in a small bowl. Season. Gently mix into the veg.