British Potato Salad

I bought some Walnut Oil as part of a set, but I didn't know much about it or what recipes would use it. So I will probably post some recipes every now and then. Walnut oil is an excellent source of omega-3 fatty acids. From whatscookingamerica.net they say:
Walnuts are rich in phytonutrients and are an excellent source of selenium, phosphorous, magnesium, zinc, iron, and calcium.

Walnuts and/or walnut oil provide hefty levels of Vitamins B-1, B-2, and B-3, coupled with Vitamin-E and niacin.

The health benefits of walnuts were first identified in 1937 when researchers discovered that they were a significant source of vitamin C.  Over the last 70 years, numerous other studies that evaluated the effects of walnut and walnut oil consumption on mortality, disease prevalence, and disease risk factors have been performed.  It has now been well established that eating walnuts on a regular basis has definite health benefit.  The most significant of which being a reduction in the risk of coronary heart disease.  Adding walnuts to the daily diet can certainly help one maintain a healthful body balance.

Consumption of walnuts or walnut oil has been shown to lower total cholesterol, LDL (bad cholesterol) and the ratio of LDL to HDL (good cholesterol). Furthermore, regular walnut oil consumption reduced triglyceride levels 19 to 33% in a 45-day study.  

Walnut oil has a rich, nutty flavor that is perfect for salad dressings, to flavor fish and steaks, to toss with pasta, and to jazz up desserts.  Walnut oil is best used uncooked or in cold sauces because when it is heated, it can become slightly bitter.  This flavor, however, can be a pleasant taste when experienced in moderation.

Unrefined walnut oil is terrific on salads, particularly when you combine it with bits of walnuts.  Add walnut oil to a chicken or turkey salad along with some grapes and chopped walnuts.  Brush a thin coat of walnut oil on grilled fish and steaks just before serving.  Toss freshly cooked pasta in a mixture of walnut oil and spices.  Try using walnut oil in dessert recipes that will be enhanced by the nutty flavor. Walnut oil has a shelf life of a year.

British Potato Salad Ingredients:

2 Tablespoons walnut pieces (optional)
1 Tablespoon tarragon vinegar (white wine vinegar plus 1 Tablespoon dried tarragon) or cider vinegar
2 teaspoons Dijon mustard (recipe: 1T.  Dry Mustard, 1t. Water, 1t. White wine vinegar 1T. Mayo and a pinch of sugar)
2 Tablespoons olive oil
2 Tablespoons walnut oil
1 teaspoon honey
Salt/pepper
2 lbs new potatoes
1 teaspoon tarragon leaves
1 large shallot (onion)
2 Tablespoons chopped gherkins (pickle) Instead of chopping up a dill pickle I just used 2 Tablespoons dill relish.

Directions:

1. If you are going to use walnuts place in a hot oven, 400F for a few minutes to bring out their flavor.

2. Place vinegar, mustard, oils and salt/pepper in a screw-top jar and shake well until creamy.

3. Cook potatoes in boiling salt water 15-20 minutes until tender. Drain and when cooled cut into halves or quarters if potatoes are large.

4. Place potatoes in a bowl combine with tarragon, shallots, gherkins and walnuts. Toss in dressing. Serve warm or refrigerate if not eating right away, but return to room temperature before eating. serves 4