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Waldorf Potato Salad

While not traditional, this is a good - and more filling twist - on a traditional Waldorf Salad.

Best made a short time before eating.

It will keep for a couple of days in the fridge, but once exposed to a warm room, it should be thrown away for safety reasons.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


For 6 as a side dish:

1 kg/2 lbs waxy-type Baby New Potatoes, such as Charlottes - washed, then left unpeeled if the skins look attractive
2ml (½ teaspoon) Salt
Juice and zest from 1 Lemon
100ml/4 fl oz Olive Oil
75ml/3 fl oz Crème Fraîche
2 rounded tablespoons (30ml) Dijon Mustard
a little Salt & Pepper
2 Dessert Apples (such as Cox's) add these (cored and cut into manageable pieces) near the end, if preparing the salad ahead of time
3 Celery Sticks, washed then chopped
90g/ 3 oz Walnut Pieces - toasted for 1 minute, while washing closely
1 small bunch of Watercress or a small bag of prepared Baby Salad Leaves


1. Cook the new potatoes in boiling salted water, until they are just tender - about 10 minutes. Drain and allow to cool.

2. Mix together the crème fraîche, lemon juice & zest, olive oil and mustard - season to taste with a little salt & pepper.

3. When the potatoes are warm, but not hot, mix this in with the cooked potatoes.

4. Keep at room temperature, until a short time before serving, then mix in the remaining ingredients.


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