Potato salad



Serves 4—6 people
• 4.5 cups freshly-cooked, diced, potatoes
• 1 tbsp chopped parsley
• 1 tbsp chopped chives and spring onion
• 120ml (4fl oz/1⁄2 cup) 
Ballymaloe French Dressing
• 120ml (4fl oz/1⁄2 cup) mayonnaise
• Salt and pepper


To serve: Boil the potatoes in their skins. Peel and chop into cubes while they are still nice and warm. Toss with Ballymaloe French Dressing, mayonnaise, spring onion and parsley. Season with salt and pepper to taste.

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