Blue Potato and Beetroot Salad
- 1 kg of blue potatoes
- 200 g beetroot
- 2 bunches of spring onions
- 250 g sour cream
- 5 tbsp white wine vinegar
- 2 bunches of radishes
- 1/4 bed of cress
- 1/4 beet beetroot cress
- Salt & pepper
- Wash potatoes and beetroot thoroughly. Cook separately in salted water for 15 minutes.
- Cut spring onions into thin strips. Then place in ice water so they roll up.
- Mix the sour cream and vinegar. Season with salt and pepper.
- Peel and dice the potatoes.
- Peel beetroot cut into thin slices.
- Combine the potatoes, beetroot, spring onions and radishes with the sour cream dressing.
- Arrange in bowls. Garnish with cress.