beetroot + potato salad

Serves 4

Poppy cooks...

1. Boil
   500g (approximately 3) royal blue potatoes, peeled and chopped in a pot of filtered water with a pinch of
   celtic sea salt until tender, then allow to cool.
   
   
2. To make dressing, whisk together
   2.5 tablespoons mayonnaise,
   3 sprigs tarragon, finely chopped,
   1 garlic clove, crushed,
   2 teaspoons capers (approximately 9), finely chopped,
   1.5 tablespoons white wine vinegar,
   1.5 tablespoons oil and a pinch of
   celtic sea salt + cracked black pepper; and keep in the fridge until you are ready to serve.
   
   
3. Prepare
   150g radish (approximately 3), finely sliced and
   250g beetroot, cooked, peeled and diced.
   
   
4. To serve, add dressing to potatoes and toss, place in serving bowl, top with radishes and beetroot in layers and garnish with some extra
   tarragon.

Notes
As I have mentioned in previous posts, Love Beets produce pre-cooked and pre-peeled beetroots with no preservatives or added nasties - a great time saver! They are available at most IGAs in the fresh vegetable section.