Scottish Potato Salad

Recipe from

Oxmoor House


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


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.

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,

Oxmoor House

January 1985
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