Catherine's New Season Potatoes

Warm New Potato and Roasted Beetroot Salad Platter

Serves 6
1kg new potatoes, washed or scrubbed
4 medium beetroot,

For the dressing

2 tbsp cider vinegar
2 tsp Dijon mustard
4 tbsp olive oil
3 tbsp walnut oil
2 tsp honey
Salt and freshly ground black pepper

2 tbsp flaked almonds, toasted

4 bacon rashers, grilled until crispy and roughly chopped
2 spring onions, very finely chopped
1 tbsp chopped chives


Strands of chive, for garnishing

50g rocket or seasonal salad, washed and trimmed


Preheat the oven to 180C

Slice the beetroot into wedges and roast with a drizzle of honey and olive oil

Meanwhile cook the potatoes in boiling salted water for about 15-20 minutes until just tender.

To make the dressing, place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar and shake well until creamy or place in a jug and whisk.  Check for seasoning and add more salt & pepper as desired.

Drain the potatoes well and, when just cool enough to handle, cut into halves. And toss in some of the salad dressing.

Place the potatoes in a mixing bowl with the flaked almonds, bacon, spring onions, chives and toss in as much or as little of the dressing as you want.

Place the rocket leaves or seasonal salad on a platter, arrange the roasted beetroot around the edge and drizzle over a little salad dressing. Spoon the warm potato salad into the centre.  Drizzle over more salad dressing.

Arrange the chives strands on top and serve warm.