/assets/logos/nzwd.svg
Recipe

Waldorf potato salad

This warm, creamy potato salad is beautiful served on its own or as a side to a big dinner spread. The addition of crunchy pecans, crispy celery and sweet apples turns this regular salad into a brilliant Waldorf salad that will please crowds.

Sep 29, 2014 2:00pm
  • 15 mins preparation
  • 20 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Waldorf potato salad
  • 800 gram baby chat potatoes
  • 80 gram baby rocket leaves
  • 3 stalks celery, trimmed, sliced
  • 1 green apple, cored, thinly sliced
  • 1/2 cup pecans, toasted, halved
Dressing
  • 1/2 cup whole egg mayonnaise
  • 1/3 cup snipped chives
  • 1 lemon, finely grated zest and juice
  • 2 teaspoon wholegrain mustard

Method

Waldorf potato salad
  • 1
    Place potatoes in a large saucepan of salted water. Bring to the boil on high. Cook 15-20 minutes, until tender. Drain well. Cool slightly before halving.
  • 2
    Meanwhile, in a large bowl, combine rocket, celery, apple and pecans. Toss well.
  • 3
    To make dressing: In a jug, whisk all ingredients together. Season.
  • 4
    Just before serving, toss warm potatoes and dressing through salad. This can also be served at room temperature.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg