Salads
Hasselback potato salad with beetroot, stilton and fennel
This recipe takes the humble potato salad to a new level. It uses a list of ingredients that when combined create a strong, complex salad that will please even the most sophisticated palate. Taking the time to hasselback the potatoes elevates this dish, but if you don’t have time, simply roast them whole.
Cook's notes
Boiling beetroot can take longer than expected, so take the opportunity to boil the whole bunch and have the rest ready to use in other recipes. You can also add garlic and a bundle of fresh herbs (also known as bouquet garni) to the boiling water for extra flavour and aroma.
Ingredients
For the salad:
- 2 beetroots, any leaves trimmed & scrubbed
- 500g new potatoes, scrubbed
- juice of ½ lemon
- 1 fennel bulb
- 150g stilton cheese
- olive oil, for cooking
- salt & pepper
For the dressing:
- 5 tbsp olive oil
- zest & juice of 1 lemon
- 2 tbsp wholegrain mustard
- 10g fresh dill
- salt & pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. To cook the beetroot, bring a pan with salted water to boil. Add the beetroots and cook until soft (the time will depend on the size). Drain, rinse under cold water and peel away the skin. To avoid some of the red stain on your hands, you can place them in between kitchen paper and pull back the skin. Once peeled, cut them in wedges and set aside.
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Step 2
Meanwhile, prepare the potatoes. Lay one potato on a chopping board. To prevent the knife going all the way through, place a wooden spoon handle or chopstick on either side. Hasselback the potato by cutting a slice every 2-3mm along the length of the potato. Place the potato in a bowl with cold water and repeat the process with the remaining potatoes.
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Step 3
Gently flex each potato to allow the water to penetrate each cut. This will help the potatoes to fan during baking. Drain and pat them dry with a tea towel or kitchen paper.
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Step 4
Transfer the potatoes into a baking tray and toss them with oil, salt and pepper. Roast for 30-35 minutes or until golden brown and crispy.
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Step 5
Meanwhile, make the dressing. Put the olive oil, lemon juice and mustard in a bowl and mix. Finely chop the dill and add it to the mix. Season to taste and set aside.
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Step 6
Now, prepare a bowl with ice water and squeeze in the juice of ½ a lemon. Trim the tops of the fennel bulb and cut it in half from top to bottom. Using a mandolin or a sharp knife, carefully shave the fennel into very thinly slices and place into the ice water. This will prevent it turning brown and will add a crunchy texture to it.
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Step 7
Once the potatoes are ready, drain the fennel and pat dry with a tea towel or use a salad spinner. Arrange the fennel on a large serving plate and place the beetroot on top, followed by the potatoes and finally crumble the cheese on top. Spoon the dressing over the dish and a finish with a sprinkle of flaky salt on top.