RUSSIAN POTATO SALAD

When I was 22 I spent the summer working as a dishwasher on a surf camp in Spain. I left with some lifelong friends, mild sunburn and a recipe for this salad from my good friend Jo. I have been making this recipe in the summer months ever since. Somewhere along the line I swapped mayo for creme fresh and added capers.
A perfect addition to a barbecue and only 6 ingredients this can be made in no time

 INGREDIENTS

450g potatoes (I use Charlotte potatoes)

10 pickled gherkins

1 tablespoon of capers

A small bunch of fresh dill

125g cooked beetroot

METHOD

• Peel and chop the potatoes into small cubes so they are roughly the same size. Add them to a pan of boiling water and cook for around 10-15 minutes or until they are cooked through then set aside to cool

• Coarsely grate the beetroot and gherkins into the potato bowl. and add the chopped capers

• Spoon in the creme fresh and chopped dill setting some of the dill to the side

• Serve chilled with a dollop of creme fresh and some dill on top for decoration

BEETROOT AND RADISH SALAD WITH GRILLED GNOCCHI

I always have a packet of ready made gnocchi in the fridge. It is so versatile and great for a quick weekday meal. Nigella Lawson has a great recipe for Rapid Roastini - fried gnocchi that go crispy like mini roast potatoes. I have made these many times and they are great as a speedy side. I also like to drizzle them in garlic olive oil and grill them for extra flavour and crunch. Grilled gnocchi also make a good substitute for croutons in salad as they soak up the dressing whilst still having a crispy top.

This is a great dish to cook as a side for sharing with friends rather than doing a potato dish and a salad. If you can get the gnocchi that has ridges on it as they will turn golden brown under the grill which adds to the presentation. Don't worry if you cant as they will still be tasty!

INGREDIENTS
Serves 2-3 as a side

250g ready made gnocchi

2 tablespoons of garlic infused olive oil

Pinch of salt

Pinch of pepper

1 handful of pine nuts

Half a bag of baby leaf spinach washed

Half a large steamed Beetroot diced

3 radishes thinly sliced

3 spring onions finely sliced

FOR THE DRESSING

3 tablespoons of balsamic vinegar
1 tablespoon of olive oil 

METHOD

• Put the gnocchi into a pan of boiling water and bring to the boil. Leave on the heat until the first piece of gnocchi floats to the top

• Using a colander drain the gnocchi and transfer into a baking tray. Drizzle the gnocchi with garlic infused olive oil. You don't need allot just enough to give the gnocchi a coating when mixed together with a spoon. Season with the salt and pepper.

• Put the baking tray under a preheated grill for around 10 minutes or until the gnocchi starts to turn golden brown. Then remove from the grill and carefully turn them all over so the golden side is facing down. Return to the grill until the other side is also starting to go golden

• Whilst the gnocchi is grilling toast the pine nuts by putting them in a frying pan with no oil on a low heat for 5 minutes then set aside to cool

• To prepare the salad layer the spinach, beetroot, radish and spring onions as desired. Top the salad with the grilled gnocchi while it is still hot and then sprinkle with the toasted pine nuts.
• Mix the balsamic vinegar and olive oil for and serve alongside the salad.