Traditional Scottish Arran Potato Salad
Ready In: 30 mins
Serves: 6-8
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
- 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.
- While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
- Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.
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