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Prep Time
10 Minutes
Cooking Time
20 Minutes
Serves
4 - 6 People
Ingredients
- 1 cup freshly-cooked, diced, potatoes
- 1 tbsp chopped parsley
- 1 tbsp chopped chives and spring onion
- 120ml (4fl oz/1⁄2 cup) Ballymaloe French Dressing
- 120ml (4fl oz/1⁄2 cup) mayonnaise
- Salt and pepper
Method
Boil the potatoes in their skins. Peel and chop into cubes while they are still nice and warm. Toss with Ballymaloe French Dressing, mayonnaise, spring onion and parsley. Season with salt and pepper to taste.
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The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.