Walnut, Orange, and Rocket Charlotte Potato Salad


Walnut, Orange, Charlotte Potato Salad and Rocket


  • 450g Charlotte potatoes, scrubbed and quartered
  • 50g walnuts, roughly chopped
  • 2 celery stalks, chopped
  • 2 oranges, segmented
  • a bunch of rocket
  • pinch of salt
  • 3 tbsp chopped fresh mint
  • 3 tbsp chopped flat leaf parsley
  • zest and juice of one lemon
  • 3 tbsp extra virgin olive oil


  1. Place the potatoes in a pan of boiling water, cover and simmer for 10 minutes or until tender.
  2. Drain and leave to cool slightly.
  3. Meanwhile place all the dressing ingredients (mint, parsley, lemon zest and juicek olive oil) into a screw top jar and shake well.
  4. Toss the potatoes in the dressing then combine with the walnuts, celery and oranges and arrange on the rocket leaves.
  5. Serve immediately.


Potatoes have a unique place in British hearts (and stomachs). You can boil, bake, roast, mash and chip them. Charlotte potatoes are the salad potatoes par excellence, with a creamy skin, light yellow flesh and a fresh flavour. Great either hot or cold, a single baked potato in general provides nearly 12 % of your daily recommended amount of fibre, as much as whole grain breads, pastas and cereals.
Potatoes are underground growers, meaning that they store all the vitamins and minerals needed for growing new potato plants in Spring. Not surprisingly, these tubers were eaten in the 19th century by English and Spanish sailors to avoid scurvy. A medium potato (150g) with the skin has 27mg of Vitamin C, almost half of the recommended daily intake! Potatoes are also a rich in Vitamin B, folate and minerals (potassium, magnesium and iron).