The great 70’s throwback dish, Waldorf Salad, gets a reworking as a Lemon Waldorf Potato Salad. An amazingly delicious side dish with anything barbecue!
I served it recently with some Maple Chipotle Barbeque Braised Ribs for a very satisfying summer barbeque inspired meal, dead in the middle of a snowy Newfoundland winter.
This is the kind of recipe that really is only a guideline so that you can make your own substitutions and additions like I did. I added lemon to the mayo and instead of using the traditional ingredients, walnuts and celery,
I substituted hazelnuts and green onions. I loved this potato salad because of all the textural differences like the crispness of the apples, the burst of the grapes, the creaminess of the potatoes and the crunch of the nuts.
There’s a lot of flavour and texture going on in this simple salad. Keep it in mind for summer barbecues and picnics, which are at the moment hard to imagine with about 4 feet of snow covering everything in St. John’s. I live in hope. 😉
Like this Lemon Waldorf Potato Salad recipe?
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If you liked this recipe you may also like to try:
- 3 lbs red potatoes cubed and cooked in salted water
- ¼ cup chopped green onion
- 1 small apple peeled and chopped
- 1½ cups green grapes whole
- 1 cups to 1½ mayonnaise
- juice of one lemon
- zest of one lemon finely minced
- ½ tsp freshly ground black pepper
- pinch salt
- 3/4 cup toasted hazelnuts roughly chopped
Cook and cool the potatoes.
Mix all the ingredients in the dressing well.
Toss the dressing with the cooled potatoes, apple, green onion and grapes.
Chill well before serving.