Ayrshire Potato Panzanella Salad

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 45 min

Ingredients

750g Scotty Brand Ayrshire potatoes
⁠2 tbsp olive oil
⁠Pinch of salt
400g baby tomatoes
⁠1/2 red onion
1/2 cucumber
1 tbsp olive oil
⁠1 tbsp red wine vinegar
1/2 tsp mustard
⁠Pinch of pepper
2 cloves garlic
1 ball Burrata
Handful torn basil

METHOD

  1. Chop the Ayrshire Potatoes into bite sized cubes and add to a pot of hot water.

  2. Bring to the boil and boil the potatoes in boiling water and a pinch of salt for 5 minutes.

  3. Drain and let air dry for 2-3 minutes then add to an oven try and toss with olive oil and salt.

  4. Add the potatoes to the oven at 200 degrees for 30 minutes, tossing half way through.

  5. For the salad, add the chopped tomatoes to a sieve over a bowl, add salt and let the juices drip into the bowl, stirring a couple of times.

  6. Remove the tomatoes and to the tomato juice add olive oil, red wine vinegar, crushed garlic and mustard, stir together.

  7. Add the tomatoes back in, the sliced onions, sliced cucumber and when the potatoes are done quickly toss everything together and add to plates immediately to stop potatoes from soaking too much dressing.

  8. Top each plate with torn Burrata and basil.

  9. Serve and enjoy!

This recipe was created and photographed by @foodieholly

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