about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Cranberry Walnut Potato Salad Recipe

As promised, I am back with a recipe.  This creation was equal parts creativity and pantry-leftovers – you have to work with what you have, right?  The end result was, in my opinion, the best potato salad I’ve ever made. 

Cranberry Walnut Potato Salad

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  • 3-4 pounds potatoes (I used a mixture of russet, blue, and red)
  • 4 ribs celery, diced small
  • 2 ripe pears, diced small
  • 1/2 cup dried cranberries, chopped finely
  • 1/2 cup walnuts, chopped finely
  • 1/2 cup Nayonaise or other spread
  • salt and pepper to taste

To Prepare:  Start by cooking the potatoes – chop and quarter them all so that they are roughly all the same sized pieces.  Then place them in a steamer pot above about an inch of boiling water, and steam for ~15 minutes or until fork tender.  Once cooked, side aside to cool.

In the meantime, chop the celery, pear, cranberries, and walnuts and mix into a large bowl.  Dried fruit is pretty high in calories, but if you chop it up really finely, it is well distributed through the bowl and you find you don’t need to use quite as much. 

In the past, I have used Veganaise and goat cheese as potato salad binders – both delicious, but also both relatively high in calories.  I was recently sent a jar of Nasoya’s latest creation – Nayonaise, a vegan mayonnaise alternative with half the fat and calories of most other spreads.

Original Nayonaise

Add about 1/2 cup of the Nayonaise (or your preferred spread) and the potatoes to the bowl, and mix the salad together.  Salt and pepper to taste!

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The result is a really great balance of sweet and savory – sweet from the pear and the cranberries, and savory from the potatoes and Nayonaise.  SUCH a great combination!

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I have made a similar version of this salad in the past, and always used apples.  But without any apples in the kitchen, and a hungry lunch crowd waiting, I improvised and used pear instead.  The result was absolutely delicious, and it added a sweet flavor surprise that you weren’t expecting.

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This potato salad can be served right after mixing, or also cooled down in the refrigerator.  Perfect for using up all those end of summer potatoes!

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Enjoy! :)

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23 Comments so far
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Kristie     at 1:05 pm

very different take on potato salad. I am not usually a fan, but I might actually enjoy this one. I like that you just seem to throw things together and they come out delicious.


Cati @ crave and create     at 1:39 pm

Thanks for the recipe – it looks great! It seems like the pear would pair particularly well with the potato. Do you think the potato and pear could be roasted together and then made into a salad, or might that cause the pear to fall apart?


Emily @ The Front Burner Blog Reply:

Yuuuuum that sounds good. I don’t usually do roasted potato salads, but you could give it a try. Might be better with a vinaigrette type dressing instead of something creamy.


Jayna     at 1:48 pm

My only regret is I didn’t have this yesterday when I went to the store to get the stuff I need to make two OTHER of your recipes for a party on saturday LOL. (if you’re curious it’s the goat cheese potato salad and the penne with green beans and tomatoes. . . I’m slightly obsessed with both dishes).

Looks delicious and can’t wait to try it out next week!


Ashley @ Nourishing the Soul Reply:

Ditto! I have a party I’m going to Saturday and am planning to make the bulgar with dried cranberries recipe Emily posted a while back. This one looks so good too though!


Emily @ The Front Burner Blog Reply:

OMG that bulgur recipe is to DIE for! You will not regret it :)


Lindsay @ The Ketchup Diaries     at 2:02 pm

Holy Moly…this looks good!


Jackie (Peaces of Earth)     at 2:37 pm

Thank you for the recipe!! I think this would be the perfect thing to make in order to sneak in healthy food to unexpecting family members. :)


Allie     at 3:08 pm

i cannot wait to make this, it looks fantastic!!


katie     at 5:39 pm

Looks awesome! I am throwing some sort of cheese in this – gorgonzola or blue. But I definitely want to try this one soon. Plus I have a thousand potatoes at home right now just waiting for some sort of use.


Danica     at 6:22 pm

I would’ve never thought to add cranberries and/or walnuts to my potato salad – YUM! I need to try that!


Chelsey     at 6:41 pm

my oh my – this recipe blows me away. i <3 it!


Lisa (bakebikeblog)     at 6:52 pm

oooh thankyou for sharing the recipe! Looks so tasty!


Darcy @ shesingsatthetable     at 8:19 pm

Oooh I like this idea! I love things that are kind of Waldorf-salad-esque…if I may take the liberty of just making that into an adjective :) I recently made some Waldorf-inspired quinoa and it looks like potatoes will be next on the list. Thanks!


Emily @ The Front Burner Blog Reply:

waldorf quinoa – YUM!


Katie @ Health for the Whole Self     at 8:36 pm

This looks and sounds absolutely delicious! I can’t wait to make it!


Sarah K. @ The Pajama Chef     at 8:41 pm

i love variations on potato salad. yum!


jessica     at 10:10 am

how about greek yogurt instead of nayonaise??? I think i am going to try it with fat free fage greek yog and 2 tbs of mustard. i will let ya know! thanks for an awesome blog….you are truely talented.


Emily @ The Front Burner Blog Reply:

You could definitely sub in greek yogurt – the flavor would be different, but still delicious. Thanks!


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