Traditional Scottish Arran Potato Salad - cooking recipe

Ingredients

10 waxy potatoes, diced
4 ounces shelled fresh peas (or frozen peas)
4 ounces cooked beetroots, diced (red beets)
salt & freshly ground black pepper
two teaspoons chopped onion
one teaspoon chopped fresh parsley
four tablespoons salad dressing (60ml) or salad cream
fresh parsley (to garnish)

Preparation

Boil the potatoes in salted water for ten minutes or until tender. Drain and pat dry. Cook the peas separately for about five minutes or until tender and then drain.
While the vegetables are still warm, mix together and stir in the chopped parsley and onion and season with salt and pepper to taste.
Fold in the salad dressing (or salad cream) to moisten, and garnish with sprigs of fresh parsley.