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Potato & rocket salad with toasted walnuts

  • 0:10 Prep
  • 0:20 Cook
  • 8 Servings


  • 1.5kg small Lady Christl potatoes (see note)
  • 300ml light sour cream
  • 80ml (1/3 cup) white wine vinegar
  • 1 1/2 tablespoons wholegrain mustard (see note)
  • 2 teaspoons honey
  • 90g (3/4 cup) walnuts
  • 1 bunch rocket, trimmed, leaves torn


  • 1
    Cook the potatoes in a large saucepan of boiling water for 15-20 minutes or until tender. Rinse under cold running water. Drain. Cut into 1.5cm-thick slices.
  • 2
    Whisk the sour cream, vinegar, mustard and honey in a bowl until smooth. Season with salt and pepper.
  • 3
    Preheat oven to 180°C. Spread walnuts over a baking tray. Bake for 5 minutes or until toasted. Combine potato, walnuts and rocket in a serving bowl. Drizzle over dressing.

Source: taste.com.au


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