A fantastic twist on a regular potato salad recipe, Marcello Tully's dish includes crunchy asparagus, smoked salmon and piquant horseradish. Serve this as a great accompaniment to any quiche or savoury tart, or as a light summer lunch.
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
