Warm potato salad

Here tender new potatoes, cooked in their jackets, are combined with crunchy celery, spring onions and walnuts in a nutty dressing. The salad is a delightful alternative to potato salads in mayonnaise–based dressings, and goes well with grilled fish, poultry, meat or vegetables.

Warm potato salad


  • 500 g small new potatoes
  • ½ cup (60 g) walnut pieces
  • 3 stalks celery, thinly sliced
  • 6 spring onions, thinly sliced
  • ⅓ cup chopped fresh flat–leaf parsley
  • sprigs of fresh flat–leaf parsley to garnish
  • Walnut balsamic dressing
  • 2 tablespoons walnut oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, crushed (optional)
  • pinch of caster sugar
  • salt and pepper


  1. Cut any large potatoes in half.
  2. Put the potatoes in a saucepan, cover with boiling water and bring back to the boil.
  3. Reduce the heat and simmer for 15–20 minutes or until the potatoes are just tender.
  4. Meanwhile, make the dressing: whisk together the oil, vinegar, garlic, if using, sugar and seasoning.
  5. Drain the potatoes and put them into a serving bowl.
  6. Add the walnuts, celery, spring onions and chopped parsley.
  7. Pour on the dressing and toss the ingredients together gently.
  8. Allow to cool slightly until just warm, then serve garnished with parsley.

Serves 4
Preparation: 10-20 minutes
Cooking: 20-25 minutes



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