Source: Six of the best new potato recipes

New Potato and Beetroot Salad

Course Lunch
Cuisine British
Keyword Beetroot, New Potato, Salad
Servings 4 people


  • 750 g new potatoes halved
  • 3 eggs
  • 2 tbsp mayonnaise
  • 2 tbsp Greek yogurt
  • 1 tbsp horseradish cream
  • 4 spring onions finely chopped
  • 250 g cooked beetroot


  • Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes , until tender. Drain, leave to steam dry and cool completely.
  • Meanwhile, cook the eggs in a pan of boiling water for eight minutes. Drain and run under cold water until completely cool. Drain, peel and roughly chop the eggs.
  • Mix the mayonnaise, yogurt and horseradish in a large bowl, season with salt and pepper and most of the spring onions.
  • Tip the cooked potatoes into the mixture along with the chopped beetroot and gently toss to coat in the dressing. Sprinkle over the hard-boiled egg and remaining spring onions and serve.


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