Tiny Taters and Walnut Salad

2 large cans of Edgell Tiny Taters or use up your own very small potatoes. Peel and boil until cooked but still firm.

3-4 red apples, chopped

6 sticks celery, sliced

2 cups of walnuts

Method: Combine potato, celery, apple and walnuts. Pour on a mayonnaise dressing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.