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| Arran Potato Salad |
| ingredients: |
10
waxy potatoes, diced
4 ounces (100g) shelled fresh
peas (or frozen peas)
4 ounces cooked beetroot (red
beets) diced
Salt and freshly ground black
pepper
Two teaspoons chopped onion
One teaspoon chopped fresh parsley
Four tablespoons (60ml) salad
dressing or salad cream
Fresh parsley to garnish |
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| method: |
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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| 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. |
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