Warm Potato Salad with Walnut & Tarragon Dressing by Lurpak
1. Roast the walnuts in a hot oven (220°C/425°F/Gas mark 7) for a few minutes, until they have a bit of colour. This will help to make the most of their nutty flavour and reduce any bitterness.
2. Meanwhile, scrub the potatoes and boil them in lightly salted water for 15-20 minutes or until just tender. Drain the cooked potatoes and when they have cooled slightly, cut into halves or quarters and tip into a serving bowl.
3. In a separate bowl, mix the melted Lurpak®, tarragon, walnut oil, salt, pepper and orange zest. Toss the mixture with the warm potatoes and add the roasted walnuts and ham slices (if desired). Serve warm.
Ingredients
- 800g Maris Piper salad potatoes
- 20-30g Lurpak®
- Handful fresh tarragon
- 10g walnuts
- 3 tbsp walnut oil
- Orange zest
- Salt and pepper
- Sliced ham (optional)
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