Here tender new potatoes, cooked in their jackets, are combined with crunchy celery, spring onions and walnuts in a nutty dressing, then served warm. The salad is a delightful alternative to potato salads in creamy mayonnaise-based dressings, and goes well with cold meats or grilled fish, poultry, meat or vegetables.
Use Jerusalem artichokes instead of new potatoes. Peel or scrub the artichokes, as preferred, and immediately put them in a saucepan of water with a slice of lemon or a little lemon juice added to prevent them from discolouring. Cook as for the new potatoes. * Add a peppery flavour with 55 g (2 oz) watercress or rocket leaves. Fresh coriander or basil can be used instead of parsley. * Replace half the quantity of potatoes with an equal weight of other root vegetables, such as young carrots and/or baby turnips. Cook the carrots and turnips with the potatoes. * Other oils can be used instead of walnut: try hazelnut, groundnut or pumpkin seed oil. For a creamy dressing, use 4 tbsp fromage frais instead of the oil.
Celery provides potassium, a mineral that is important for the regulation of fluid balance in the body, thus helping to prevent high blood pressure. * Potatoes are a classic source of starchy carbohydrate for everyday meals. The preparation method makes a big difference to the amount of dietary fibre provided: new potatoes cooked in their skins offer a third more fibre than peeled potatoes. Cooking potatoes in their skins also preserves the nutrients found just under the skin. * Walnuts have been shown to lower blood cholesterol.
Good source of vitamin B6, vitamin C. Useful source of copper, folate, iron, potassium, vitamin B1, vitamin E.