Beetroot and potato salad

Serves six

750 g small new potatoes
Half jar whole baby beetroot in vinegar
3 large dill pickles or gherkins
1 large onion, finely chopped
2 tbsp vinegar from the beetroot jar
3 tbsp sunflower oil
1 tsp Dijon mustard
Salt and pepper
2 tbsp chopped parsley
2 hard-boiled eggs

Cook the potatoes in boiling, salted water until just tender. Drain and when cool enough to handle, peel the potatoes and cut them into chunky dice and put them into a bowl. Drain the beetroot and cut them into large dice and quarter and dice the dill pickles.

Add them both to the potatoes, together with the onion.Put the beetroot vinegar, the oil and mustard into a screw-topped jar.

Season with salt and pepper, put the top on and give the jar a good shake. Pour the dressing over the salad, add a tablespoon of the parsley and toss gently, then cover and refrigerate.

When ready to serve, pile the salad on to a serving plate and garnish with the chopped hard-boiled eggs and the rest of the parsley.