Traditional Scottish Arran Potato Salad

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READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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