Warm Potato Salad with Apple, Walnuts and Lamb's Lettuce

A hearty autumn salad of leftover potatoes, fried until crispy and tossed with tart apple, toasted walnuts and a mustard-honey dressing. Served warm or lukewarm, it is a filling meal for cool evenings.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 500 g firm-cooking potatoes, cooked (from the day before)
• 1 pc tart apple
• 0.5 pc red onion
• 40 g walnut kernels
• 80 g lamb's lettuce
• 0.5 bunch chives
• 4 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp medium-hot mustard
• 1 tsp honey
• salt
• pepper

Method

1. Cut the potatoes into thin slices. Heat 1 tbsp olive oil in a large pan and fry the potato slices over medium to high heat for about 8 minutes until crispy, turning once. Season with salt and pepper.
2. Coarsely chop the walnuts and toast them in a second, dry pan without fat for 2 minutes, until fragrant. Remove and let cool.
3. Wash the apple, core it and cut it into small cubes. Slice the onion into fine rings. Cut the chives into fine rolls.
4. For the dressing, whisk together the apple cider vinegar, mustard, honey, salt and pepper, and whisk in the remaining 3 tbsp olive oil.
5. Toss the still warm potatoes with the dressing. Fold in the apple cubes, onion rings and lamb's lettuce.
6. Divide the salad between two plates, sprinkle with walnuts and chives, and serve immediately.