This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry.
For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad
Serves 2
1 large sweet green apple
3 tablespoons lemon juice
3 scallions, chopped
1/4 cup (1 1/4 oz) golden raisins
1 celery stalk, trimmed and chopped
2 medium cooked potatoes, peeled and chopped
8 walnuts, shelled
1 cup (8 fl. oz) mayonnaise
1 1/4 tablespoons chopped cilantro
Peel, core and dice the apple. Sprinkle a little lemon juice to prevent discoloration and set aside.
Combine the scallions, raisins, celery and potatoes in a medium earthenware bowl.
Add the diced apple, walnuts, and mayonnaise, mixing thorougly. Sprinkle lightly with cilantro and serve immediately.