Salt-Baked Potato Salad

Name: Salt-Baked Potato Salad
Yield: Serves 4
Cuisine: British
Ingredients: 2 tablespoons chopped walnuts; 1 tablespoon chopped tarragon; 75 g (3 oz) Roquefort cheese, crumbled; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper; 1 celery stick, sliced; 75 g (3 oz) cooked ham, cut into strips; ½ chicory head, cut into strips; 4 large floury potatoes; 4 tablespoons olive oil; 1 tablespoon cider vinegar; 25 g (1 oz) rocket; 2 shallots, finely chopped; 2 Granny Smith apples, cored and chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This is an adaptation of an idea by Todd English, renowned chef of Olives Restaurant in Boston. I love the simple idea of filling a jacket potato with a salad - I’ve used a variation of Waldorf salad here, which works wonderfully well with the hot baked potato.

Ingredients

4 large floury potatoes
½ chicory head, cut into strips
25 g (1

Europe
United Kingdom
Boston
Starter
Gluten-free

Method

Bake the potatoes until tender, then slice a lid off the top of each one. Scoop out a little of the centre with a spoon and discard. Combine the salad leaves, apples, walnuts, celery and ham in a salad bowl.

Make the dressing by whisking together the mustard, tarragon, shallots, and vinegar, then gradually whisking in the olive oil until emulsified. Ad