Baby Potato Apple Salad with Cashew Nuts. This baby potato salad was inspired from Waldorf Salad. Most of the ingredients are basically similar except for the nuts. I used Toasted Cashew Nuts instead of Toasted Walnuts. Toasted Cashew Nuts are cheaper and are readily available everywhere.
Baby Potato Apple Salad with Cashew Nuts is our second salad dish recommendation for this year’s Holiday Season. During this time of the year, marble sized baby potatoes are usually available in most supermarkets in Manila.
Here’s how I made my take of Baby Potato Apple Salad with Cashew Nuts, aka Waldorf salad, enjoy
1 kilo baby potatoes, thoroughly washed, cut in half on larger size
4 medium sized apples, core removed, cut into cubes about the size of the potato
1/2 kilo red or green grapes
1 medium sized can canned pineapple chunks, drained
2 cups roasted and unsalted whole cashew nuts
3 stalks celery, stalks sliced diagonally, leaves coarsely chopped
1/2 block cheddar cheese, cut into cubes
1 470ml bottle Lady’s Choice mayonnaise
500 ml sour cream
juice from 1 large sized lemon
2 tbsp. salt (for cooking the potatoes)
Wash baby potato thoroughly. Scrub crevices with brush to remove dirt. In a large pot put baby potatoes and pour enough water to about 1” over. Add in the salt and bring to a boil. Simmer for 8 to 10 minutes or until potatoes are just cooked. Drain let cool down. Cut in half or quarters the baby potatoes that are larger. In a big bowl toss the potatoes and all the other remaining ingredients. Chill in a refrigerator until ready to serve.