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Crunchy potato salad with apples and hazelnuts

This is delicious with cold meats and salad

Ingredients

  • 750g leftover boiled potatoes, or salad potatoes, scrubbed
  • 2 apples, washed
  • juice of ½ lemon
  • 2 tbsp mayonnaise
  • 3 tbsp crème fraiche
  • 1-2 tbsp hot horseradish, to taste
  • 50g hazelnuts
  • 2 tbsp finely chopped chives

Method

  1. If not using leftovers, put the potatoes into a large pan of cold, salted water.  Bring to the boil and cook for 10-12 minutes or until tender. Drain, then leave to cool before cutting into thick rounds.
  2. Meanwhile, quarter, core and dice the apples.  Place in a large bowl with the lemon juice and stir well to coat.  Mix in the mayonnaise, crème fraiche and horseradish.  Season.
  3. Put the hazelnuts into a freezer bag.  Seal the top and bash the nuts with a rolling pin to break into large pieces.  Stir the contents of the bag into the mayonnaise mixture.
  4. Add the potatoes and chives to the bowl, fold in gently to coat in the dressing and serve.  Alternatively, cover and chill until needed; remove from the fridge 20 minutes before serving for the best flavour.
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6 Serves 6 people
10 Preparation time of 10 mins
12 Cooktime for 12 mins
224
Calories
11%
6.2g
Sugar
6.9%
12.7g
Fat
18%
3.1g
Saturate
16%
0.2g
Salt
3.3%
of your Guideline Daily Amount (GDA)

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