Potato salad with beetroot, strips of spring onion and sour cream dressing and red shiso cress

Name: Potato salad with beetroot, strips of spring onion and sour cream dressing and red shiso cress
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg blue potatoes; 200 g beetroot; 7-10 Tbsp Salt; 2 Federation Spring onions; 250 g ripened cream; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 2 Federation Radishes; 1/4 Beet shiso cress; 1/4 Beetroot Cress

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

vegetarian,very easy,Salad,Vegetables,Potatoes

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg blue potatoes
200 g beetroot
7-10 Tbsp Salt
2 Federation Spring onions
250 g ripened cream
5 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
2 Federation Radishes
1/4 Beet shiso cress
1/4 Beetroot Cress

Directions

1
Wash potatoes and beetroot thoroughly and cook separately in plenty of salted water for about 15 minutes. Wash and clean spring onions and cut into thin strips. Put the spring onions in ice water so that they roll up
2
Mix sour cream and vinegar. Season with salt and pepper. Drain potatoes, rinse, peel and dice coarsely. Rinse beetroot with cold water, peel and cut into fine slices
3
Wash, clean and quarter radishes thoroughly. Mix the potatoes, beetroot, spring onions and radishes with the dressing. Arrange in bowls. Sprinkle with cress