Prep Time
10 Minutes
Cooking Time
0 Minutes
Serves
6-8 People
Ingredients
Recipe 1:
- 3 Parts Extra Virgin Olive Oil to 1 Part White Wine Vinegar
- Sea Salt, Cracked Black Pepper and crushed Garlic to taste.
Recipe 2:
- 2 fl ozs (55ml) Wine vinegar
- 6 fl ozs (150ml) olive oil or a mixture of olive and other oils. e.g. sunflower and arachide
- 1 level teaspoon mustard (Dijon or English)
- 1 large clove of garlic
- 1 scallion or small spring onion
- Sprig of parsley
- Sprig of watercress
- 1 level teaspoon salt
- Few grinds of pepper
Method
Recipe 1:
You can mix this is in a bowl by hand or put all the ingredients into a blender.
Serving: When the potato salad is finished, taste again for salt & pepper, it may need some more.
Recipe 2:
Put all the ingredients into a blender and run at medium speed for 1 minutes approx. or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving. Serving drizzle over a green salad
You may also like
Simnel Cake
Ballymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of...Traditional Roast Beef Dinner
The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...Bury the Hatchet Whiskey Cocktail
Introduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book.