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RADISH & BEETROOT SALAD WITH HARDBOILED EGGS
A twist on a Polish favourite, this beetroot and radish salad recipe has a good vinegary tang and is perfect for feeding a hungry crowd.
SERVES 4
Preparation time: 15 minutes
Cooking time: 25 minutes
- 1kg (2¼lb) new potatoes, cooked
- 6 medium free-range eggs
- 200g (7oz) radishes, quartered
- 75g (2½oz) pickled gherkins, finely sliced
- 600g (1⅓lb) cooked beetroot, roughly chopped
- 1 small cucumber, cut into ribbons with a veg peeler
FOR THE DRESSING
- 10Og (3½oz) good-quality mayonnaise
- A bunch fresh dill, finely chopped
- 1 tbsp white wine vinegar
- 1 garlic clove, minced
1. Cut the cooked potatoes into halves (or quarters if large). Pop in a large mixing bowl together with the chopped beetroot, gherkins and radishes. Set aside.
2. Lower the eggs into a pan of simmering water and cook for seven minutes. Remove them from the pan, then run under cold water for two minutes to stop the cooking. Set aside, then peel once cooled and halve them lengthways.
