Two salads in one, this rocket and potato salad is sure to please all tastes.
Ingredients
- 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
Method
- Step 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.
- Step 2Whisk the sour cream, vinegar, mustard and honey in a bowl until smooth. Season with salt and pepper.
- Step 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.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1203 kj
Energy
16g
Fat Total
5g
Saturated Fat
4g
Fibre
8g
Protein
21mg
Cholesterol
87.33mg
Sodium
5g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as an accompaniment.
If Lady Christl potatoes are unavailable, use Nadine or Bintje potatoes. If you want this to be gluten free, use gluten-free mustard.
- Author: Michelle Noerianto
- Image credit: Steve Brown
- Publication: Australian Good Taste
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