This eye-catching salad is perfect for the hot days of summer.
- Cut potatoes into bite-sized pieces. Place in a saucepan, cover with cold salted water and bring to the boil. Cook until tender, then drain and cool. Meanwhile, cook beetroot in a pan of boiling salted water for 10-15 minutes until tender. Drain, then cool and halve.
- Combine the potatoes, beef, baby salad leaves and 1 tablespoon of dill in a large bowl. Mix together the sour cream, horseradish, remaining dill and about 1 tablespoon warm water in a small bowl, then season with salt and pepper. Just before serving, add the beetroot to the salad. Arrange on a platter and drizzle with the horseradish dressing.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set