Swedish Potato Salad

750 g/1 1/2 lb small new potatoes ,
salt
2 tablespoons French dressing
100 g/4 oz cooked beetroot, diced
1 pickled dill cucumber, diced
5 tablespoons yogurt dressing
1 tablespoon chopped dill

Scrub the potatoes clean but leave the skins on. Cook in boiling salted water until tender. Drain and mix with the dressing while still warm.

When cool, add the beetroot, cucumber and yogurt dressing. Mix well, then transfer to a salad bowl. Sprinkle with the dill to serve.

st;RVES 6