Comber Early potato salad with scallions and homemade salad cream

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Paula McIntyre

Difficulty easy
Preparation Time 5
Cooking Time 20
Servings 2
Potato Salad
  • 750g Comber Earlies, scrubbed clean and boiled until soft.
  • 6 scallions
  • 1 red onion, finely chopped
  • Handful chopped parsley
Salad Cream
  • 2 hard boiled egg yolks
  • 1 tablespoon English mustard
  • 1 tablespoon castor sugar
  • 4 tablespoons Cider vinegar
  • 150ml double cream
  • 150ml Broighter Gold rapeseed oil
  • Salt to taste

Main Instructions
  1. Cut the potatoes in half and place in a bowl.
  2. Brush the scallions with a little oil and cook on a grill or bbq to scorch., Chop and add to the potatoes with the onion and parsley. Mix well.
  3. Toss in salad cream and serve.
Salad Cream Instructions
  1. Blend the yolks with the mustard, sugar, vinegar and cream until it starts to thicken. Add the oil in a steady stream until fully incorporated. Season to taste.
Allergy Advice
This recipe may include:
  • Eggs
  • Milk
  • Mustard
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