Waldorf Potato Salad

New potatoes

1 onion(diced)

1 eating apple

small bunch grapes


75g walnuts

3tbsp clear honey

100g caster sugar

1tsp sea salt


crème fraise

Slice the new potatoes into 1cm discs. In a large skillet, over a low heat, Saute the potatoes in butter and oil until golden and tender, approx.. 5mins each side. Remove from heat and drain on kitchen towel. Saute the diced onion in butter and oil over a low heat until golden and sweet (a pinch of salt will help). Once the onion is caramelised put a small spoonful onto the cooked potato slices. Toast the walnuts on a baking tray in the oven(170c) for 4-5 mins. Transfer to a bowl and drizzle with the honey. In a separate bowl put the caster sugar and 1/2tsp sea salt. Mix the nuts with the sugar to coat thoroughly. Line a baking tray with parchment paper. Remove walnuts from excess sugar and arrange on baking tray. Bake for 8-10 mins. Carefully remove nuts from excess caramel, transfer onto clean parchment and allow to cool. Finely slice the florets of cauliflower, julienne the apple and cut the grapes into halves. Mix together in a bowl with 1tsp of sugar and the juice of 1 lemon. Leave for 30mins. Remove from excess liquid and then mix to combine with the crème fraise, salt and pepper. Place a spoonful of the cauliflower mixture onto a potato disc and garnish with the candied walnuts. Serve immediately.