Russian beetroot, radish and potato salad

This delicious salad combines quartered radishes with cubes of potato and beetroot and slices of boiled egg and chopped gherkin in a mayonnaise sauce and makes a great lunch dish on its own or as an accompaniment to Shahsyk Lamb kebabs (marinated in Lemon, paprika, onion, garlic and bay).

Prep 20 mins



For the salad
800g Waxy potatoes, peeled and cut into small cubes
4 eggs
12 mixed radish, quartered
4 gherkins cut into disks
2 cooked beetroot, chopped
Salt and pepper
For the dressing
Small bunch dill
3 Anchovy fillets
8tbsp mayonnaise

What to do:

  1. Put the potatoes into a saucepan of salted water and bring to the boil. Simmer for 8-10 minutes until they are tender. Drain and tip into a large bowl.
  2. While the potatoes are cooking put the eggs in a saucepan and just cover them with water. Bring to the boil over a medium heat and simmer for 4 minutes. Drain and run under cold water to cool the shell then gently peel the shell away.
  3. To make the sauce chop the dill then chop the anchovies very small and mash with the side of the knife as you go. Mix the mayonnaise, dill and anchovies together.
  4. Put the potatoes, radish and gherkins into a large bowl, tip in the mayonnaise and gently combine until everything is well coated.
  5. Slice the eggs into quarters. Tip the potato salad into a serving bowl, scattering through the beetroot as you go. Top with the egg and scatter over a few remaining dill sprigs.


If you prefer not to use anchovies add a good glug of Worcestershire sauce instead.

Makes a great lunch dish or an accompaniment to Lamb kebabs (marinated in Lemon, paprika, onion, garlic and bay)