Wednesday, September 12, 2012

Crunchy Potato Salad with Nuts

Just before I went on vacation, I hosted a few deck parties, at which I served mostly grilled meats and fish accompanied by salads and followed by chilled desserts--the only reasonable option on those hot July days.

I usually prepare at least a couple of cold salads to serve with the meats so everybody can find something to his taste. This season the biggest hit was my corn salad in mango dressing. The runner up was this potato salad and several friends have already asked me to the share a recipe for it.

Unlike in German tradition for example, in Polish cuisine there is no potato salad in the strict sense of the term. Potatoes are usually not the main but one of many ingredients. Nevertheless, my Polish guests particularly appreciated this simple salad, which is soft, thanks to the potatoes, and crunchy at the same time. The crunchiness comes from the celery sticks and nuts.

I made this salad with hazel nuts, which are very common in Poland. But I also make it sometimes with pecans. Either version is always very popular. This salad will taste great with grilled meats or served for lunch with bread and cold cuts.

Potato Salad with Nuts

1 lb potatoes,
2 celery sticks,
2 small shallots,
1/4 cup roasted and chopped hazelnuts or pecans,
2 tbsp mayonnaise,
salt and pepper to taste.

1. Peel off potatoes and cut them in halves. Cook until soft and let them cool down completely, then cut into smaller cubes. Place them in a large bowl.
2. Peel of shallots and chop finely. Add to the potatoes.
3. Slice celery sticks into thin slices, add to the bowl.

4. Add chopped nuts, salt, pepper, mayonnaise. Mix gently all the ingredients and serve.

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