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Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
2 red apples, cored and diced
1 celery stick, thinly sliced
4 tomatoes, diced
2 orange peppers, deseeded and thinly sliced
1 avocado, peeled, cored and diced
1 tbsp. fresh garden herbs (parsley and chives), finely chopped
1/2 cup walnuts, shelled and coarsely crushed
1/2 cup Cheddar cheese, grated
1 cup mustard mayonnaise
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, combine apples, celery, tomatoes, orange peppers and avocado. In a separate bowl, mix together garden herbs, walnuts, Cheddar cheese and mustard mayonnaise. Add dressing to salad and mix until completely coated.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Put halves on serving plates. Spoon on salad mixture and serve immediately as a great lunch or quick family dinner.
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