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.



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.