ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scottish Potato Salad

Yield 6 servings


  • 12 medium potatoes (about 4 pounds), cleaned
  • 1 cup diced, cooked beets
  • 1 cup shelled fresh green peas, cooked
  • 1/3 cup white wine vinegar
  • 1/3 cup olive oil
  • 1 green onion, chopped
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh chervil
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

How to Make It

  1. Cook potatoes in boiling water to cover 25 minutes or until tender. Drain well, and cool slightly. Peel potatoes, and cut into 1-inch cubes. Set aside.

  2. Combine potatoes, beets, and peas in a large mixing bowl; toss gently until well blended. Combine vinegar, olive oil, onion, tarragon, chervil, parsley, salt, and pepper in a jar; cover and shake vigorously until well blended. Pour over potato mixture, and toss gently until well blended. Chill until ready to serve.

Oxmoor House Homestyle Recipes