Ballymaloe Potato and Spring Onion Salad

2 lbs (900g) freshly cooked potatoes — diced,

allow about 2½ lbs (1.1kg) raw potatoes

1 tbsp chopped parsley

1 tbsp chopped chives or scallions or 2 tsp chopped onion

4 fl ozs (120ml) French dressing

4 fl oz (120 ml) mayonnaise

Salt and freshly ground pepper to taste

The potatoes should be boiled in their jackets and peeled, diced and measured while still hot. Mix immediately with onion, parsley, salt and freshly ground pepper. Stir in the French dressing, allow to cool and finally add the mayonnaise. Keeps well for about two days.

Note: This potato salad is also delicious without mayonnaise. Potato salad may be used as a base for other salads, eg. add cubes of garlic salami, cooked Kabanossi sausages or cooked mussels.

Hot Potato Salad

Serves 4-6

Serve with sausages, boiled bacon, hot terrine, hot spiced beef or pate. Can be accompanied by red cabbage.

Ingredients as for potato salad above, plus the following:

2 hard boiled eggs

2 tbsp chopped gherkins

Make as above, but omit the mayonnaise. Add the eggs cut in 3 inch (5mm) dice, gherkins and capers if used.

Piped Potato Salad

One generous litre freshly mashed potato

Add French dressing,

finely chopped parsley,

chives and mayonnaise to the stiff potato to taste.

Pipe on to individual leaves of lettuce or use to garnish starter salad.