Potato Salad with Walnuts, Grapes and Goat Cheese
Brought to you by Victoria Abbott
You will need:
All you do is:
Toast the walnut pieces on a metal baking dish at 350 for about 10 minutes.
Meanwhile, mince the shallot and place in a large bowl. Add vinegars, maple syrup, salt and pepper. Whisk in olive and walnut oils.
Cut the warm potatoes into chunks and add to the bowl. Use a spatula to lift potatoes and coat with dressing (gently so potatoes don’t crumble). So far this is fun! The warm potatoes will absorb the flavors well.
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