Monday, January 8, 2018

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.


No comments:

Post a Comment

"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."