Real Recipes From Real Home Cooks ®

arran potato salad

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

yield 4 serving(s)
prep time 40 Min
method Stove Top

Ingredients For arran potato salad

  • 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

How To Make arran potato salad

  • 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.