Russian Beetroot Potato Salad

250 g waxy potatoes
250 g beetroot
2 small gherkins - finely chopped
25 g onion - finely chopped
2 tbsp capers
1 tbsp creamy mayonnaise
Salt and black pepper to taste
2 tbsp fresh dill

Boil the potatoes and beetroots in separate pots for 20-25 minutes until you can easily slide a fork into them, allow to cool, peel, and chop into cubes.

In a bowl, gently combine the potatoes, beetroot, capers, finely chopped onions and gherkins, with a tablespoon of creamy mayonnaise. Take care not to combine it so much that it turns to mash.

Add a pinch of salt and pepper, and taste. Add more salt and pepper, or even mayonnaise, if you like.

Transfer to a salad bowl and garnish with dill.

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