Arran Potato Salad

An authentic Scottish recipe from

Use waxy potatoes


10 potatoes.
4 ounces (100g) peas (fresh or frozen).
4 ounces cooked beetroot (red beets).
Salt and ground black pepper.
Two teaspoons chopped onion.
One teaspoon fresh parsley (chopped).
Four tablespoons (60ml) salad dressing or cream.
Fresh parsley for garnish.


  • Dice the potatoes and boil in salted water for ten minutes until tender.
  • Cook the peas for five minutes until tender then drain.
  • Dice the beetroot.
  • Drain the potatoes and shake dry.
  • Mix the vegetables together while warm and stir in the chopped parsley and onion.
  • Season with salt and pepper to taste.
  • Fold in the salad dressing or cream and garnish with fresh parsley.

Recipe listing . .