2 tbsp white wine vinegar
1 tsp salt
1/4 tsp white pepper
1/2 tsp dill weed, or to taste
6 tbsp vegetable oil
1 tsp salt
1/4 tsp white pepper
1/2 tsp dill weed, or to taste
6 tbsp vegetable oil
for the salad
6 medium potatoes, cooked, sliced, kept warm
2 tbsp spring onions, chopped
2 tbsp fresh parsley, chopped
2 tbsp pickled beetroot (beet), diced
2 tbsp chives, chopped
2 tbsp spring onions, chopped
2 tbsp fresh parsley, chopped
2 tbsp pickled beetroot (beet), diced
2 tbsp chives, chopped
method
to make the dressing
prepare the dill dressing by thoroughly mixing all the ingredients together.Set aside to allow the flavours to merge for at least two hours before using.
to make the salad
mix the potatoes, spring onions, parsley, beetroot and chives together.Pour the dill dressing over the salad, mixing carefully to ensure that the potatoes are covered.
serving amount
serves 4
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