500g of Cornish new potatoes
8 - 10 small beetroot
3 eggs at room temp
2 Tbls of Capers
1 bunch of fresh dill chopped plus a few whole fronds for scattering
For the dressing
2 Tsp of Dijon mustard
2 tsp of sugar
½ small garlic clove peeled and bashed
2 tsp of cider vinegar
50ml of sunflower oil
50ml of Olive oil
Salt and freshly ground black pepper
First make the dressing. Place all the ingredients in a jar with a tight fitting lid. Shake vigorously to combine. Taste and adjust the seasoning, sweetness or acidity as required.
Lightly scrub the new potatoes and cut them into bite-sized pieces. Place them in a pan full of salted water and bring to up to the simmer. Cook for 10 – 12 minutes or until they’re just tender. Drain and while still warm toss with 2 Tbls of the dressing, half the capers, half the dill and season with salt and freshly ground black pepper.
Do the same with the beetroot, although they may need to simmer for a little longer or until they are tender when pierced with a knife. Drain the beetroot then peel them. When they are small and young the skins will slip off quite easily. Dress the beetroot with 2 Tbls of dressing, the remaining capers and dill and season well.
Place a medium sized saucepan full of water on the heat. When the waters boiling add the eggs and cook for 6 – 7 minutes. Drain and allow to cool, then peel the eggs and halve them.
Choose a large shallow salad bowl or platter. Scatter out the dressed potatoes and beetroot. Place the eggs in and around these then finish the salad with a scattering of dill (plus any other leaves you might have (I like peppery nasturtiums) some flaky salt and freshly ground black pepper and a good trickle of the remaining dressing.