Pink Potato Salad with Beetroot, Yoghurt and Dill

• 800 g New potatoes, waxy
• 2 tsp Fine sea salt
• 200 g Beetroot, cooked
• 180 g Greek yogurt
• 2 tbsp Dijon mustard
• 2 tbsp Apple cider vinegar
• 3 tbsp Rapeseed oil
• ½ tsp Black pepper
• 150 g Radish, firm
• 15 g Fresh dill

1. Put the potatoes in a large pot, cover with cold water and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 18 minutes until a knife slides in easily. Drain well in a colander and let the steam escape for 2 minutes.
2. While the potatoes cook, blend the beetroot to a smooth purée in a mixing bowl, then whisk in the yogurt, Dijon mustard, apple cider vinegar, rapeseed oil, black pepper and the remaining 1 tsp salt. Taste and adjust with a little more vinegar if you want it sharper. The dressing should be loose enough to coat the potatoes.
3. As soon as the potatoes are cool enough to handle, halve or quarter them so they are bite-sized, then add them to the bowl while still warm. Toss thoroughly so the warm potatoes soak up the dressing. Leave for 10 minutes, tossing once halfway through.
4. Cover and chill for 15 minutes to let the colour set and the flavours settle. Meanwhile, thinly slice the radishes and roughly chop the dill. Keep them separate so they stay crisp and bright.
5. Fold the radishes and dill through the salad just before serving. Check the seasoning and add a final pinch of black pepper if you like. Serve chilled or at cool room temperature.

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