La Salade Quercynoise

Walnut salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 2 medium-sized potatoes
  • 3 small apples
  • 3 stalks of young celery<


Steam the potatoes in their skins and allow them to cool until they can be handled. Peel and slice them. Peel and quarter the apples and cut them into thin segments. Cut the celery into dice and chop up the nuts. Mix all together and blend with a mayonnaise made from the ingredients indicated. Season well before serving. Such a salad would be more likely to be eaten as an hors d’oeuvre than aft