Warm potato salad

    Warm potato salad

    36saves
    45min


    2 people made this

    About this recipe: 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.

    Ingredients
    Serves: 4 

    • 450 g (1 lb) small new potatoes
    • 50 g (1¾ oz) walnut pieces
    • 3 celery sticks, thinly sliced
    • 6 spring onions, thinly sliced
    • 4 tbsp chopped parsley
    • sprigs of fresh flat-leaf parsley to garnish
    • Walnut balsamic dressing
    • 2 tbsp walnut oil
    • 1 tbsp balsamic vinegar
    • 1 garlic clove, crushed (optional)
    • pinch of caster sugar
    • salt and pepper

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Cut any large potatoes in half. Put the potatoes in a pan, cover with boiling water and bring back to the boil. Reduce the heat and simmer for 15–20 minutes or until the potatoes are just tender.
    2. Meanwhile, make the dressing: whisk together the oil, vinegar, garlic, if using, sugar and seasoning.
    3. Drain the potatoes and put them into a serving bowl. Add the walnuts, celery, spring onions and chopped parsley. Pour on the dressing and toss the ingredients together gently. Allow to cool slightly until just warm, then serve garnished with parsley.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    Good source of vitamin B6, vitamin C. Useful source of copper, folate, iron, potassium, vitamin B1, vitamin E.

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