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