Beetroot, miso and tuna potato salad

Name: Beetroot, miso and tuna potato salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Ingredients: 600g new potatoes, larger ones halved; 2 medium eggs; 1 tsp white miso paste; 3 tbsp mayonnaise; 80g cooked beetroot; 120g tinned tuna (drained weight); 1 tbsp finely chopped chives; 1 tbsp black and white sesame seeds

Portion size: Serves 2
Hands-on time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Pollyanna Coupland

Food producer, delicious.

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This vibrant beetroot and potato salad is super tasty, super quick and one of our go-to lunches in the test kitchen. It’s also a fantastic side dish if you’re catering for a crowd.

Before you start

The dish is delicious served with the potatoes still warm but it’s great chilled too, so you can make it up to 24 hours in advance and have it in the fridge ready to serve.

Any tinned or smoked fish works well in this dish – try it with the same amount of tinned sardines, or use hot-smoked mackerel.

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Ingredients

600g new potatoes, larger ones halved
2 medium eggs
1 tsp white miso paste
3 tbsp mayonnaise
80g cooked beetroot
120g tinned tuna (drained weight)
1 tbsp finely chopped chives
1 tbsp black and white sesame seeds

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Method

Bring a large pan of salted water to the boil, then add the potatoes and eggs. After 6½ minutes, lift the eggs out with a slotted spoon and transfer to a bowl of cold (ideally iced) water. Cook the potatoes for 5-10 minutes more or until tender, then drain.
Mix the miso paste with the mayonnaise in a large bowl. Grate in the beetroot and stir in the drained tuna. Add the potatoes and mix well. Season with salt and pepper to taste, then divide between serving dishes.
Peel and halve the eggs, then serve with the salad. Finish with a sprinkle of chives and sesame seeds.
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