A summer recipe, this potato salad is made with the Levante variety, with its compact flesh and light skin, as well as celery and carrots, then seasoned with curry mayonnaise.

Ingredients for 4 people
Levante potatoes, 400g
Celery, 100g
Carrots, 200g
Cashews, 40g
Leek, 50g
Mayonnaise, 4 tablespoons
Curry powder, 1 teaspoon
Table salt, to taste
Black pepper, to taste

Preparation
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. In the meantime, thoroughly wash the carrots, celery and leek. Cut the carrots into julienne strips and the celery and leek into round slices. When they are ready, drain the potatoes and, once they have cooled down, cut them into large pieces. Put the vegetables and potatoes to one side, then make the curry-flavoured mayonnaise.
 
Pour the mayonnaise into a small bowl and add the curry powder. Mix everything together sufficiently and leave it to blend together for a few minutes. In the meantime, toast the cashews in a non-stick pan, until they are sufficiently golden brown.
 
Take a large bowl and put the potatoes in. Add the julienne carrots, the round slices of celery, season with salt and pepper, then also add the mayonnaise and mix everything together well. Lastly, decorate your salad with a few round slices of leek and toasted cashews. 

Image: Canva