Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

Rachel Allen’s lemon and basil potato salad

asparagus-recipes-grid

kerrymaiddairy Champ

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Ingredients

  • 1kg floury potatoes
  • 6 large spring onions
  • 10 fl oz Kerrymaid Whipping
  • 4 tbsp Kerrymaid Buttery
  • Salt
  • Ground white pepper

Method

  1. Wash the potatoes, place in a large pan and cover with water and a pinch of salt
  2. Simmer for 20-30 minutes until just cooked
  3. Pour off the water and allow to cool
  4. Whilst the potatoes are resting slice the spring onions
  5. Once cooled peal the skins and return the flesh to a clean pan
  6. Combine the Kerrymaid Whipping and Kerrymaid Buttery into a small pan, bring to the boil then add the spring onions and seasoning and allow to infuse off the heat for 1 minute
  7. Mash the potatoes then stir in the cream mixture and serve with a little Kerrymaid Buttery on top

https://kerrymaid.com/recipes/category/2-main-course#recipes

Rachel’s Lemon and Basil Potato Salad

asparagus-recipes-grid

Lemon and basil potato salad

asparagus-recipes-grid