Take a saucepan and pour cold water into it. Add in some salt according to your taste and stir until the salt dissolves. Now, place the saucepan on stove and bring it to boil. Add in the potatoes without removing their skin. Cook the potatoes for around 15 minutes or until soft. Drain the boiled potatoes and slice them thinly with a sharp knife.
Until your potatoes are boiling, pick a medium bowl and add in the low-fat natural yoghurt, mayonnaise, wholegrain mustard, chopped fresh dill and properly chopped bottled capers. Mix them until smooth and form rich dressing.
Place the beetroot in a medium cutting board and cut it into thin julienne strips, using a sharp knife. Set the strips aside.
Take another pan and place the peas in it. Top the peas with cold water until covered and boil them by placing the pot on the stove with medium heat. Cook the peas for around 3 minutes or until tender. Drain the peas with colander and set aside.
Once the potatoes are cooked, drain them and cut them into thick slices. Place the potatoes in a large salad bowl and add in recently cooked peas.
Now, halve the pastrami and the thinly sliced spring onions, slackly folded up.
Right before serving the dish, stir in the beetroot slices into the salad and drizzle in the rich dressing. Toss the ingredients very gently and sprinkle the remaining thinly sliced spring onions and radishes over the top of the salad.
Without any delay, serve the Warm New Potato Salad with Beetroot and Pastrami.