Mixed Potato Salad with Creamy Lemon Dressing

Name: Mixed Potato Salad with Creamy Lemon Dressing
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 500g baby potatoes, scrubbed, halved; 750g small kumara, peeled, cut into wedges; 1 Tbsp olive oil; 1/4 tsp salt; 1/2 small red onion, thinly sliced; 60g baby rocket; Creamy Lemon Dressing; 2 1/2 Tbsp sour cream; 1/4 cup mayonnaise; 1 Tbsp lemon juice; 1 Tbsp thyme leaves; 1/2 Tbsp Dijon mustard; 1/2 Tbsp water

30 minutes + 45 minutes

Serves 6

Easter Potato Salad Kumara Vegetarian Gluten Free Low Sugar

Back to recipes

Ingredients

500g baby potatoes, scrubbed, halved
750g small kumara, peeled, cut into wedges
1 Tbsp olive oil
1/4 tsp salt
1/2 small red onion, thinly sliced
60g baby rocket
Creamy Lemon Dressing
2 1/2 Tbsp sour cream
1/4 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp thyme leaves
1/2 Tbsp Dijon mustard
1/2 Tbsp water

Buy these ingredients now

Loading the player...

How to Chop an Onion

Method

1. Preheat oven to 190°C (170°C fan-forced). Line 2 large oven trays with baking paper.
2. Combine the potato, kumara, oil and salt in a large bowl. Toss to coat. Arrange on prepared trays and bake for 45 minutes until tender. Leave to cool for 15 minutes.
3. For the dressing, whisk the ingredients in a small bowl. Transfer the potato and kumara in a large serving bowl.
4. Toss through the onion and rocket. Drizzle with dressing and serve immediately.
Tips:
- Store rocket and other salad greens in airtight containers in the fridge to keep them fresh.
- Store potatoes away from onions - storing them in the same place will cause them both to sprout faster.