ARRAN POTATO SALAD

Ellen Bales

By
@Starwriter

This recipe comes from residents of the Scottish islands, particularly the Isle of Arran, which is the largest island in the Firth of Clyde. Cooks there would traditionally use local Arran potatoes, but you can use any kind. You may also substitute mayonnaise for salad dressing or cream.
Recipe: Traditional Scottish Cookery
Photo: tastebook.com


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

4

Prep:

40 Min

Method:

Stove Top

Ingredients

10
potatoes, diced (may peel or not)
4 oz
shelled fresh or frozen peas
4 oz
cooked beetroot (red beets), diced
salt and pepper, to taste
1 tsp
chopped fresh parsley
2 tsp
chopped onion (more, if you prefer)
4 Tbsp
salad dressing or salad cream (mayonnaise can be used)
sprigs of fresh parsley to garnish

Directions Step-By-Step

1
Cook the beets in boiling water for 30-60 minutes, depending on the size. When tender, remove from heat and run under cold water, removing the skins with your fingers. Pat dry and dice.
2
Cook the potatoes in boiling salted water for 10 minutes, or until tender; drain and pat dry and dice.
3
Cook the peas for about 5 minutes and then drain.
4
Mix all the vegetables together in a large bowl while still warm. Stir in the parsley, onion, salt and pepper.
5
Gently fold in the salad dressing and garnish with fresh parsley. If you prefer more tartness, add a small splash of white wine vinegar.

Serve warm or chilled.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: UK/Ireland
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #peas, #beets, #Potatoes