Potato salad with lemon mustard dressing
Ingredients:
600g lady christl potatoes, unpeeled
1 cup walnuts, roughly chopped
6 green onions, thinly sliced
lemon mustard dressing
180g (2/3 cup) lite sour cream
1/4 cup extra virgin olive oil
1 lemon, rind finely grated, juiced
2 tsp dijon mustard
1 tsp caster sugar
salt & pepper
Method:
- Place the potatoes in a medium saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and cook, for 25-30 minutes or until just tender. Drain and set aside for 10 minutes or until cool enough to handle. Use a small knife to carefully remove the skin (if desired).
- Meanwhile preheat oven 160ºC fan forced. Place walnuts onto tray and bake 5-8 minutes until toasted. Set aside to cool.
- To make the dressing combine sour cream, olive oil, lemon rind, 2 tablespoons lemon juice, mustard, sugar and salt & pepper in a large bowl. Whisk until well combined.
- Use a sharp knife to cut the warm potatoes into 3cm pieces. Add to the dressing, walnuts and green onions. Gently toss until well combined. Serve.
Serves 4-6 as side dish
Serving suggestions: Serve with barbecue steak, sausages, kebabs.
Tip: Removing the potato skin is an option, Lady Christl potatoes have a very thin skin which is easy to digest.
