Traditional Scottish Arran Potato Salad
- Ready In:
- 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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