Potato Salad with Walnuts

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011


3 potatoes, peeled, cooked and diced into cubes 600 g
1 apples, peeled and diced into cubes 180 g
1 stalk celery, thinly sliced 70 g
1/2 cup lentils (canned), drained 125 mL
4 shallots, minced 160 g
1/4 cup walnuts, roasted and coarsely crushed 28 g
1/2 tsp lemon juice, freshly squeezed 1/4 lemon
1/3 cup soy yogurt 90 g
2 tbsp mayonnaise 28 g
2 tsp wine vinegar, white or white balsamic 10 mL
3 tbsp creamy soy preparation for cooking 45 mL
2 tsp whole-grain mustard 10 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 pinch nutmeg


  1. Gently place all the first five ingredients for the salad in a large salad bowl.
  2. Pour the lemon juice into the soy yogurt and mix well.
  3. Put all the ingredients for the vinaigrette into a bowl and mix well with a whisk. Season and set aside in the refrigerator.
  4. Before serving, douse the salad with creamy yogurt dressing. Toss gently. Serve in individual bowls and garnish each serving with a little grated nutmeg.

Nutrition Facts Table

per 1 serving (200 g)


% Daily Value




8 g

13 %

Saturated 1.1 g
+ Trans 0 g

6 %


0 mg


70 mg

3 %


31 g

10 %


3 g

14 %


5 g

Net Carbs

28 g


5 g

Vitamin A

4 %

Vitamin C

20 %


6 %


10 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Good source of  :
Magnesium, Manganese, Potassium, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin C, Vitamin K, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Meat and Alternatives 0
Fats 1 ½

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