Potato, Beetroot and Pastrami Salad

Potato, Beetroot and Pastrami Salad


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This is a lovely warm salad with beetroot for colour. It has a light yoghurt and dill dressing and is good with pumpernickel bread.

Zoë Harpham

Serves: 4 

  • 700g small new potatoes
  • 3 cooked beetroot (about 250g in total), peeled
  • 3/4 cup (125g) frozen peas
  • 6 spring onions, thinly sliced
  • 85g pastrami
  • 6 radishes, thinly sliced
  • dill dressing
  • 1/3 cup (85g) low-fat natural yogurt
  • 1 tablespoon 97% fat-free mayonnaise
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon bottled capers, rinsed and chopped

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Cook the potatoes whole in their skins in a saucepan of lightly salted, boiling water for about 15 minutes until tender.
  2. Meanwhile, mix together all the ingredients for the dressing and cut the beetroot into thin julienne strips about 3 cm long. Cook the peas for 2–3 minutes in a dish in the microwave or in the saucepan of boiling water with the potatoes until tender, then drain well.
  3. Drain the potatoes and thickly slice, then put them in a large serving bowl with the peas, half the spring onions and the pastrami, loosely folded.
  4. Just before serving, very lightly stir the beetroot into the salad and drizzle with the dressing. Scatter the remaining spring onions and the radishes over the top. Serve warm.

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