Mrs Maclurcan’s potato salad
Print recipeIngredients
- 500g cold boiled potatoes
- salad cream or mayonnaise
- capers
- thin slice beetroot, boiled or pickled
- 2 eggs, hard boiled and chopped
Note
This salad can be served as a shared dish or with a more modern approach such as individual 'deconstructed' salads arranged in layers.
Directions
| Slice the potatoes very thinly into a salad bowl or glass dish (or stack 3 slices onto individual plates). Thin the salad cream or mayonnaise to pouring cream consistency with a small amount of white wine vinegar and pour over the potatoes to moisten. Garnish with chopped egg, the beetroot cut into matchsticks and a few capers and season to taste with salt and ground white pepper. | |