Potato, Egg and Dill Salad with Horseradish Mayo

Potato, Egg and Dill Salad with Horseradish Mayo

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 12, 2017.
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Enjoy this colourful and protein packed, healthy dish!

Ingredients

POTATO, EGG AND DILL SALAD

  • 400g potatoes, scrubbed and diced 2cm
  • 1 golden beetroot, scrubbed, ends trimmed, cut in half then cut into 1cm-thick wedges
  • 200g green beans
  • 3 eggs
  • ½ punnet cherry tomatoes
  • 3 radishes
  • ½ bag rocket leaves

HORSERADISH MAYO

  • 3 tablespoons mayonnaise
  • 1 tablespoon horseradish
  • 2 tablespoons finely chopped dill leaves and stalks

TO SERVE

  • 25g sliced almonds

Steps

  1. oven to 230°C. Line and oven tray with baking paper. Bring a medium pot of water to the boil.
  2. Toss potatoes and beetroot with a drizzle of oil on prepared tray. Season with salt and cook for 20-25 minutes, until tender and golden. Turn once during cooking. Allow to cool slightly.
  3. Trim ends off green beans then slice in half lengthways. Cook eggs in pot of boiling water for 7 minutes and add beans for the last 3 minutes of cook time. Once finished cooking, run both under cold water to prevent eggs from continuing to cook and to refresh beans.
  4. Cut cherry tomatoes in half and thinly slice radishes. Add to a large bowl and set aside. In a small bowl mix together mayonnaise, horseradish and dill. Set aside.
  5. Peel shells off eggs and slice into quarters. Set aside.
  6. Add cooked potato, beetroot and beans to bowl with cherry tomatoes and radishes. Toss through ½ of the horseradish mayo and season to taste with salt and pepper.
  7. divide rocket leaves between plates and top with potato and dill salad. Place egg pieces on top. Drizzle over remaining horseradish mayo and sprinkle over almonds.

Nutritional Information

Energy 1831 kj
438 kcal
Protein 16.8g
Carbohydrate 33.8g
Fat 24.6g