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Ingredients
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1.5kg small Lady Christl potatoes (see note)
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300ml light sour cream
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80ml (1/3 cup) white wine vinegar
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1 1/2 tablespoons wholegrain mustard (see note)
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2 teaspoons honey
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90g (3/4 cup) walnuts
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1 bunch rocket, trimmed, leaves torn
Method
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1Cook 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.
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2Whisk the sour cream, vinegar, mustard and honey in a bowl until smooth. Season with salt and pepper.
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3Preheat 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
