• 4servings
  • 45minutes
  • 220calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g (1 lb) small new potatoes

  2. 50 g (1 3/4 oz) walnut pieces

  3. 3 celery sticks, thinly sliced

  4. 6 spring onions, thinly sliced

  5. 4 tbsp chopped parsley

  6. sprigs of fresh flat-leaf parsley to garnish

  7. Walnut balsamic dressing

  8. 2 tbsp walnut oil

  9. 1 tbsp balsamic vinegar

  10. 1 garlic clove, crushed

  11. pinch of caster sugar

  12. salt and pepper

Instructions Jump to Ingredients ↑

  1. Cut any large potatoes in half. Put the potatoes in a pan, cover with boiling water and bring back to the boil. Reduce the heat and simmer for 15–20 minutes or until the potatoes are just tender.

  2. Meanwhile, make the dressing: whisk together the oil, vinegar, garlic, if using, sugar and seasoning.

  3. Drain the potatoes and put them into a serving bowl. Add the walnuts, celery, spring onions and chopped parsley. Pour on the dressing and toss the ingredients together gently. Allow to cool slightly until just warm, then serve garnished with parsley.


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