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Waldorf Salad with Herb Crusted Potato Croutons




 Diced HB 750g (red bag)

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Featuring Cavendish Farms® Hash Brown Potatoes

3 cupsCavendish Farms Hashbrown Potatoes
2 tspCajun Spice
½ tspGarlic Powder
½ tspOnion Powder
¼ tspGround Black Pepper
2 tspButter
2 cupsSalad Mix, preferred
12 eachGrape Tomato
8 eachStrawberries, cut in half
1 eachGreen Apple, cored, cut into 12
½ cupCelery, thinly cut
1 cupWalnuts
½ cupMayonnaise
2 tspFresh Lemon Juice
½ tspSugar
1 pinchSalt
1 pinchPepper


  1. Pre-heat oven to 425˚F.
  2. Place Cavendish Farms Hashbrown Potatoes single layer on a non-stick baking sheet and place on the center rack for 10 minutes.
  3. Turn and cook for another 8 minutes and remove.
  4. Place in a mixing bowl with butter, Cajun spice, garlic powder, onion powder and black ground pepper. Mix thoroughly so all of the potatoes are covered.
  5. Return to the baking sheet and into the oven for another 5-6 minutes until the seasoned coating has baked crispy. Remove and allow potato croutons to cool to room temperature.
  6. Place mayonnaise, lemon juice, sugar, salt and pepper in a second mixing bowl and mix well.
  7. Place apples, celery, strawberries, tomatoes and walnuts into the third mixing bowl. Add dressing and mix gently so that all are completely covered.
  8. Divide preferred salad mixture onto the serving vessels and top evenly with the dressing covered mixture.
  9. Garnish with the potato croutons and serve.

 Serves – 2 to 3