New Potato Waldorf Salad

A twist on a classic

Here’s how to switch up a British classic. Forget mayonnaise this has a lovely light soured cream dressing, perked up with fresh herbs and some added cruch.

SERVES 6 PREP 15 MINS

COOK 15 MINS

750g  babyJersey royal new potatoes, halved

200ml light French dressing

4tbsp soured cream

1tsp English mustard

4tbsp gherkins, chopped

1 head celery, trimmed and chopped

1 apple, quartered, cored and chopped

2 tbsp parsley, chopped

2tbsp mint leaves, torn

1 Cookpotatoes in boiling salted water for 15 mins until just tender.

2 Put the French dressing into a jar with soured cream and mustard. Seal and shake to mix.

3 Drain potatoes and rinse under cold water. Put into a large bowl. Season generously and add the gherkins, celery, apple, parsley and half the mint leaves.

4 Shake up the dressing and pour over potatoes. Gently toss everything together to combine. Sprinkle with remaining mint leaves, to serve.

Per serving: 231 cals, 15g fat (3g saturated), 22g carbs

 

Try this

Add a couple of handfuls of pecans or walnuts, just before serving.