United Kingdom Arran Potato Salad
Ayrshire, in southwest Scotland, is known for its early potatoes. Firm, creamy, tender Arran potatoes are the perfect base for this potato salad, but any firm, waxy new potatoes will serve. Mixed with fresh peas, beets, and a creamy dressing, this potato salad is the perfect side for a late spring or early summer lunch or picnic.
Recipe Servings: 6
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 10 new potatoes, peeled and cubed
- 4 oz (113 g) shelled fresh peas (or frozen peas, thawed)
- 4 oz (113 g) cooked red beets, diced
- 2 tsp (10 ml) diced onion
- 1 tsp (5 ml) chopped fresh parsley
- 4 Tbsp (60 ml) mayonnaise
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, as needed for garnish
Directions
- Cover diced potatoes with water in a large saucepan.
- Add a dash of salt.
- Bring potatoes to a boil, reduce heat, and simmer until just tender, about 10 minutes.
- Drain potatoes and shake dry.
- Simmer fresh peas in water for about 5 minutes until just tender. Drain. If using frozen peas, there is no need to cook them.
- Mix in remaining ingredients while potatoes are still warm.
- Season with salt and black pepper.
- Garnish with fresh parsley and serve.
Notes
- A mix of peas and carrots can be used instead of only peas.
Copyright © 1993—2024 World Trade Press. All rights reserved.