Traditional Scottish Arran Potato Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Although Ayrshire is traditionally the county where the best potatoes are grown, Arran Chief is a particularly good, waxy variety, ideal for salads. Of course, you can use any available variety which produces a firm, waxy texture when cooked. Ingredients:
10 waxy potatoes, diced |
4 ounces shelled fresh peas (or frozen peas) |
4 ounces cooked beetroots, diced (red beets) |
salt & freshly ground black pepper |
two teaspoons chopped onion |
one teaspoon chopped fresh parsley |
four tablespoons salad dressing (60ml) or salad cream |
fresh parsley (to garnish) |
Directions:
1. Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.
2. While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
3. Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.
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