Mixed Potato Salad with Creamy Lemon Dressing

clock 30 minutes + 45 minutes bowl Serves 6
Easter Potato Salad Kumara Vegetarian Gluten Free Low Sugar
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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
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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.

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