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Sammy's new potato salad recipe

Sammy's new potato salad recipe


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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

Easy make ahead potato salad perfect for the BBQ or to serve with grilled meats. Also nice with 1/2 a red pepper finely diced and stirred through.


Kent, England, UK

8 people made this

IngredientsServes: 2

  • 12 new potatoes
  • 4 spring onions, finely sliced
  • 4 tablespoons salad cream
  • 4 tablespoons soured cream or creme fraiche
  • salt and pepper to taste
  • 1 pinch cayenne pepper
  • 1 celery stick, finely sliced

MethodPrep:3min ›Cook:12min ›Ready in:15min

  1. Boil the new potatoes until tender. Drain and cool under cold water. Allow to rest for 5 minutes.
  2. Depending on the size of the potatoes either slice in half or quarters. In a mixing bowl combine all the ingredients. Cover and chill.
  3. Bring to room temperature 30 minutes before serving (not essential but flavours are better).

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Recipe Summary

  • ½ pound beets, peeled and sliced
  • 1 cup red quinoa
  • 2 cups water
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 1 ½ teaspoons white sugar
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 green onions, sliced
  • 3 ounces arugula, chopped
  • 5 ounces goat cheese, crumbled

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside.

Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour.

Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.