Kirsty Scobie, Fenella Renwick

Shack Potato Salad

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Preparation info
    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

At the Shack we get a lot of compliments on this potato salad. Like anything simple, it’s all in the details so make sure your potatoes are perfectly cooked and you get that balance of sharp vinegar to sweet mayo right. It’s particularly delicious if you serve it slightly warm.

Ingredients

  • 500 g baby potatoes
  • 1 bunch spring onions, thinly sliced
  • 1 x 325

Method

Place your potatoes in a large pan and cover with cold water, then add a good sprinkle of salt and boil until a potato just slides off your knife when inserted into the middle. Drain and let them steam dry in the colander. Once the potatoes are cool enough to handle, chop them in half or quarters depending on their size and add to a bowl.

Add the spring onions, sweetcorn, mayonnaise and