Thursday, 20 August 2009

Many years ago I had a delicious potato salad in the French Alps. I remember cubes of potato, cubes of cheese, possibly bacon and some salad greens. But what really made it outstanding was the flavouring of walnut oil. This is my attempt to create something similar.

Potato and walnut salad

Potatoes cooked in their skins. Skins taken off when cooled slightly, then cubed.
Toasted walnuts
French beans, cooked al dente
Walnut oil
Walnut vinegar
salt and pepper

Mix all together, adding the vinegar and oil to taste.

This worked well taste wise. It looked slightly untidy because I used potatoes I had grown, Kestrel, which aren't a salad variety. Still, they the cubes held together well enough.

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