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Hot potato salad with red onions, grilled scallions and warm brown butter and garlic dressing

Hot potato salad with red onions, grilled scallions and warm brown butter and garlic dressing Expand

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Hot potato salad with red onions, grilled scallions and warm brown butter and garlic dressing

Hot potato salad with red onions, grilled scallions and warm brown butter and garlic dressing

Hot potato salad with red onions, grilled scallions and warm brown butter and garlic dressing

A household name in Northern Ireland, top chef Paula McIntyre has rustled up some delicious and simple Golden Cow recipes that are guaranteed to melt your heart.

What you'll need

for the Potato salad

750g peeled potatoes, boiled or steamed, and cooled

2 red onions

1 tbsp red wine vinegar

1 tsp sugar

Good pinch salt

1 pack scallions

Olive oil for cooking

for the Warm Brown butter and garlic dressing

75g Golden Cow butter

1 shallot, peeled and finely chopped

2 cloves garlic, peeled and sliced

1 tbsp red wine vinegar

1 tsp Dijon mustard

50ml olive oil

Slice the onions as thinly as you can and toss in the vinegar, sugar and salt and set aside.

Cut the scallions in half and toss in one tablespoon of the oil.

Cook on a griddle pan for one minute on each side to mark them.

Slice the potatoes about ½ inch thick and brush with oil.

Cook on the griddle to mark and then place in 180°C/gas 4/350°F oven to keep warm while you cook the rest.

Arrange the hot potatoes on a platter.

Drain the red onions and scatter over the potatoes with the grilled scallions.

Drizzle over the warm dressing and garnish with chopped chives or parsley.

To make the warm brown butter and garlic dressing, first heat the butter in a frying pan. When it melts add the shallot and garlic.

Cook until the butter foams and starts to smell nutty — this will take a minute.

Immediately place the hot mixture into a blender or jug. Add the other ingredients and blend.

Check seasoning.

Belfast Telegraph

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