Two of My Favourite Salad Recipes: seeded mustard potato salad and beetroot salad

During spring and summer, I love eating salads for lunch or dinner. I thought I would share two of my favourite recipes. I have been making my seeded mustard potato salad in various versions for over 20 years. The seeded mustard potato recipe was initially borrowed from my sister-in-law here recipe was made with cream, seed mustard and cooked then cooled potatoes. Still, I prefer a lighter version either with soya mayonnaise or cream Fraiche. Depending on what I have in my fridge.

My second recipe is a beetroot salad, I make this in various ways. In my video, I made this for lunch with quinoa, as I had some in the fridge to use up. I often add in green lentils, green leaves either baby spinach or rocket, add crumbled feta cheese and a sprinkling of sunflower and pumpkin seeds, then drizzle a dressing on top. If I get creative I will make my own lemon juice and maple, or if I am hungry and in a hurry, I will drizzle balsamic vinegar, olive oil and a sprinkle of crushed flakey salt.

Seeded Mustard Potato Salad

Ingredients

• Cooked whole washed potatoes – 4 medium
• Seed French Mustard – 2 teaspoons (or to taste)
• Cream Friache, soya mayonnaise, sour cream or cream – 2 tsbps
• Optional – 2 teaspoons chopped dill

Method

1. Precook the potatoes (don't peel) the day before or a few hours before you need them and chill them in the fridge.
2. In a medium bowl add cream and mustard and stir. Optional add in some chopped dill and stir in.
3. Chop the potatoes into your preferred size. I like them in small-medium pieces but not diced. Then stir until all potatoes are coated with the dressing.

Beetroot Salad

• Chopped cooked beetroot – 1 cup
• Cooked Quinoa – 1/2 cup
• Cooked Green Lentils, rinsed (optional if I have them) – 1 x 350g packet
• Green leaves like spinach or rockets – a few large handfuls
• Radishes, sliced – 4-5
• Feta cheese – about 3 tablespoons
• Toasted sunflower seeds – 1 tablespoon
• Toasted pumpkin seeds – 1 tablespoon
• Drizzle balsamic vinegar, olive oil and a sprinkle of flakey salt

Method

1. Add cooked quinoa, and chopped beetroot, sliced radishes into a bowl and toss in washed leaves, then drizzle over balsamic vinegar, and olive oil, then crumble over the feat cheese and a little salt. Then finish with a sprinkle of toasted sunflower and pumpkin seeds. Oh, it is also great with a packet of cooked green lentils (rinsed and drained).