Potato Council
supporting the British potato industry
Shropshire Salad
Vegetarian
Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4
Instructions
- 450g (1 1b ) British new potatoes, scrubbed and quartered
- 50g (13/4oz) Walnuts, roughly chopped
- 2 Sticks of celery, chopped
- 2 Oranges, segmented
Dressing:
- 2 x 15 ml spn (2 tblspn) Walnut oil
- 2 x 15 ml spn (2 tblspn) Olive oil
- 1 x 15 ml spn (1 tblspn) White wine vinegar
- 1 x 15 ml spn (1 tblspn) Fresh mint, finely chopped
- Salt and freshly ground black pepper
- Rocket leaves to serve.
Method:
- Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
- Meanwhile place all the dressing ingredients into a screw top jar and shake well.
- Toss the potatoes in the dressing then combine with the walnuts, celery and oranges and arrange on the rocket leaves. Serve immediately.