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Potato Salad

  • 2 lbs of potatoes (cut into even pieces)
  • 120ml Clóna crème fraiche
  • 2 tsp. mustard
  • 20ml Natural yogurt
  • 20ml mayonnaise
  • 6 thinly sliced spring onions
  • 6 slices of cooked rashers finely chopped
  • Chopped parsley
  • Chopped Chives
  • Coarse salt and freshly ground pepper

Bring potatoes to boil. Once at boiling point, reduce heat and cook until tender.

Drain and set aside in a large bowl to cool.

To make the dressing,  mix the Clóna crème fraiche, mayonnaise, natural yogurt and mustard.

Toss the spring onions and rasher to the now cooled potatoes.

Spoon dressing over the potatoes and mix gently.

Season with salt and pepper to taste.

Scatter some chopped parsley and chives before serving.