Crunchy Potato Salad


This special potato salad for party days was contribited by an English friend.

It has flavour and texture all balanced up and pretty looking too.

This recipe contains the following types of ingredient: dairy and honey; plants and fungi.


500 g
new potatoes
FAIRTRADE sweet apples
yellow capsicum
green capsicum
spring onions
30 ml
100 g
pine nuts
baby tomatoes
30 ml juice of


Dice (=cut into small bite sized chunks) the new potatoes and cook them in a steamer for 20 minutes or until tender. Allow to cool.

Roast the pine nuts on a tray in the top of the oven at gas mark 3 (165 °C; 325 °F) whilst the potatoes are cooking.

Meanwhile, core and dice the apples.

De-pith and dice the peppers

Cut off the green heads and roots of the spring onions, and cut cross-wise into rings.

Halve the tomatoes.

Put the prepared apples, peppers, onions into a bowl and add the lemon juice. Toss or turn gently.

Put the potatos into a serving bowl and turn with half the mayonaise.

Add the lemony fruit and veg and turn with the other half of the mayonaise so that everything is nicely covered.

Turn out into a serving dish.

Sprinkle with mixed herbs.

Sprinkle on the toasted nuts, and decorate with the tomatoes.

To serve

Serve chilled.

Organise a party, tell everyone to bring loads of food and drink. Relax.


Herbs: Use small quantities according to taste of fresh: chopped chives, basil, thyme, mint, angelica according to taste.

Veg: Crunchy texture of celery washed, and chopped fine can be added.