To make colcannon, an Irish potato salad, cut 5 russet potatoes into uniform pieces, and cook them until they are tender. Drain the pot, and add the cooked potatoes to it along with 1/4 cup of milk, 1/4 cup of butter, salt and pepper. Mash the ingredients together.
In a separate skillet, melt 1/4 cup of butter, and sauté 4 sliced shallots and 1 sliced leek until the onions are tender. Add 1 bunch of chopped kale and 1 head of chopped cabbage, cooking the vegetables until they are crisp-tender. Sprinkle the vegetables with 1/4 teaspoon of nutmeg and salt to taste. Stir the cabbage mixture into the potatoes, garnish the dish with 2/3 cup of chopped scallions, and serve the salad while it is warm.
To make Darina Allen's old-fashioned salad, hard-boil 4 eggs. Slice 2 of the eggs in half for the dressing. Transfer the yolks to a bowl, and mix in 1 tablespoon of brown sugar, a pinch of salt and 1 teaspoon of dry mustard. Whisk 1 tablespoon of malt vinegar and 1/4 cup of heavy cream before chopping the egg whites and stirring them into the dressing. To make the salad, place 1/4 head of Boston lettuce on a plate. Top it with some sliced scallion, quartered tomato, cucumber slices, pickled beet and sliced radish. Add a sprig of watercress and 1/2 of a hard-boiled egg. Drizzle the dressing over each plate.