Waldorf potato salad

Waldorf potato salad
  • Serves icon for 12 people as part of a buffet
  • Time icon Takes 15 minutes to make, 15 minutes to cook

The traditional Waldorf salad recipe is usually a mixture of apples, celery and walnuts but the addition of potatoes here makes for a more substantial dish. It makes an ideal buffet or picnic dish.

Nutrition: per serving

Calories
390kcals
Fat
27.4g (5.7g saturated)
Protein
6.3g
Carbohydrates
6.3g (6.1g sugar)
Fibre
3.9
Salt
0.5g
Calories
390kcals
Fat
27.4g (5.7g saturated)
Protein
6.3g
Carbohydrates
6.3g (6.1g sugar)
Fibre
3.9
Salt
0.5g

Ingredients

  • 2kg small or baby new potatoes, halved if large
  • Juice of 2 lemons and zest of 1
  • 180ml olive oil
  • 120ml crème fraîche
  • 4 tbsp Dijon mustard
  • 3 green apples, cored and finely sliced
  • 5 celery sticks, chopped
  • 200g walnut pieces, toasted
  • Large bunch of watercress, leaves picked

Method

  1. Put the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 10-15 minutes until tender. Drain, then tip the potatoes into a large salad bowl to cool a little.
  2. Meanwhile, whisk the lemon juice and zest with the olive oil, crème fraîche and mustard. Season to taste, then toss with the warm potatoes.
  3. Add the remaining ingredients, toss again, then serve immediately while still a little warm.

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