New potato & beetroot salad

Method

(This recipe was created by Scott Bridger on behalf of WA Potatoes.) Serves 4-6 as a side.

Preheat oven to 180C. Top and tail the beetroot, leaving the skin on. Place them in a small ovenproof dish and add 2-3cm of water.

Cover tightly with foil and roast for 45 to 60 minutes, or until a paring knife slides in easily.

Allow to cool, then slip off the skins – they’ll come away effortlessly with a gentle swipe of your thumb.

While the beetroot is cooking, wash the potatoes in water and place in medium saucepan. Cover with water and add a couple of good pinches of salt. Cover with lid and bring water to the boil.

Turn down to a simmer and cook potatoes for 10-20 minutes, depending on size. When a paring knife slides in easily, they are ready. Drain, then cool in iced water.

Pre-heat BBQ or cast-iron grill/pan over medium heat.

Pat excess moisture off with absorbent paper or on a clean tea towel. Cut potatoes in half or quarters, depending on size and place into a large bowl.

Pour over 40ml to 60ml of olive oil and season well with salt. Gently toss to coat.

Tip potatoes onto hot grill and spread out in single layer. After a few minutes, check to see how fast they are colouring and adjust temperature as needed. Flip a couple over to gauge the speed at which they are cooking and turn all when brown.

To make the dressing, combine all ingredients in a bowl and whisk together.

Cut hard boiled eggs into wedges.

Using a mandolin, cut peeled beetroot into 1mm thin slices to cover the base of a large serving platter. Season with a little salt and pepper.

Tip half the cooked potatoes onto the beetroot and dot a few egg wedges randomly over and around the potatoes, leaving a ‘frame’ of beetroot showing around th eedge. Drizzle over half the dressing.

Pile the rest of the potatoes and eggs on top. Scatter over watercress sprigs if using and drizzle over remaining dressing. Finish with spare chopped dill and a smattering of salt and pepper.