Ballymaloe Potato Salad

  • Cooking Time: 20 to 25 minutes
  • Serves: 4/6
  • Allergens: egg

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Description

Lovely made with either new baby potatoes or old spuds, potato salad can be brought to life with some fresh herbs and a very good dressing. Some fresh scallion or spring onion adds an extra bite too.

Ingredients

  • 1kg freshly-cooked, diced potatoes
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives and spring onion
  • 120ml Ballymaloe French Dressing
  • 120ml Ballymaloe Mayo
  • Salt & pepper

Dietary Suitability

  • No Artificial Additives
  • Gluten Free
  • Dairy Free
  • Suitable for Vegetarians

Method

  1. Boil the potatoes in their skins.
  2. While the potatoes are hot, peel carefully and chop into cubes while they are still nice and warm. If you’re using new potatoes, you can leave the skin on
  3. While the potatoes are warm toss them in Ballymaloe French Dressing and season well sea salt and freshly cracked black pepper.
  4. When cooled add the Ballymaloe Mayo, spring onion and parsley
  5. Taste and season if necessary.

  • Cooking Time: 20 to 25 minutes
  • Serves: 4/6
  • Allergens: egg

Rate This

0 / 5 4

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