Potato, stilton, apple and celery salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | ounces | Left-over cooked new potatoes; up to 6 |
| 3 | tablespoons | Walnut oil |
| 1 | Crushed clove garlic | |
| 1 | tablespoon | Sherry vinegar |
| 2 | Crisp red eating apples | |
| 4 | ounces | Green seedless grapes |
| 1 | Celery | |
| 6 | ounces | Stilton |
| Salt and freshly ground black pepper | ||
| 1 | tablespoon | Chopped chives |
Directions
Chop the potatoes into small pieces. Core and slice apples, leaving the skin on. Wash, trim and finely slice celery. Remove grapes from the stem.
Cut Stilton into batons or cubes.
In a wide mixing bowl, beat walnut oil, sherry vinegar and seasonings.
Crush garlic and add to the dressing, then add the chives.
Put all the salad ingredients into the bowl with the dressing and toss gently to coat. Serve garnished with celery leaves.
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Carlton Food Network
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