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Waldorf potato salad

Name: Waldorf potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: for 12 people as part of a buffet
Cuisine: American recipes
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

Easy
May 2011

Easy
May 2011

Test kitchen approved

for 12 people as part of a buffet
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

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

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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

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.
Meanwhile, whisk the lemon juice and zest with the olive oil, crème fraîche and mustard. Season to taste, then toss with the warm potatoes.
Add the remaining ingredients, toss again, then serve immediately while still a little warm.