Potato & rocket salad with toasted walnuts

Enjoy a delightful Potato & Rocket Salad with Toasted Walnuts! This recipe features tender potatoes mixed with peppery arugula, crunchy walnuts, and a creamy dressing made from sour cream, vinegar, mustard, and a hint of honey. Perfect for a fresh and satisfying meal.

  • 03 Mar 2025
  • Cook time 20 min
  • Prep time 10 min
  • 8 Servings
  • 7 Ingredients

Potato & rocket salad with toasted walnuts

This delicious potato and rocket salad with toasted walnuts is a perfect blend of flavors and textures. The earthiness of potatoes combined with the peppery taste of rocket, the crunch of toasted walnuts, and the tangy dressing makes this salad a delightful and healthy option for any meal.

Ingredients:

6 potatoes
1200g
1 cup sour cream
230g
1/3 cup vinegar
72g
1 tbsp mustard
16g
2 tsp honey
6g
1/2 cup walnuts
120g
5 cups arugula
100g

Instructions:

1. Prepare the Potatoes:
- Peel the potatoes and cut them into bite-sized cubes.
- Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt.
- Bring the water to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and set them aside to cool.
2. Toast the Walnuts:
- Preheat your oven to 350°F (175°C).
- Spread the chopped walnuts evenly on a baking sheet.
- Toast the walnuts in the oven for 5-7 minutes, stirring occasionally, until they are lightly golden and fragrant. Remove from the oven and let them cool.
3. Prepare the Dressing:
- In a large mixing bowl, combine the sour cream, vinegar, mustard, and honey. Whisk together until smooth and well-blended.
- Season with salt and pepper to taste.
4. Assemble the Salad:
- Once the potatoes have cooled, add them to the bowl with the dressing. Toss gently to coat the potatoes evenly.
- Add the arugula and toasted walnuts to the bowl.
- Gently toss again until everything is evenly mixed and coated with the dressing.
5. Serve:
- Transfer the salad to a serving bowl or platter.
- Serve immediately, or refrigerate for a couple of hours to let the flavors meld together before serving.

Tips:

- Choose waxy potatoes like Yukon Gold or red potatoes for the salad as they hold their shape better after cooking.

- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are aromatic and lightly browned.

- For a creamier texture, you can substitute Greek yogurt for sour cream.

- Chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.

- If you prefer a stronger flavor, add an extra tablespoon of mustard.

Follow these steps and tips, and you'll have a refreshing, flavorful potato and rocket salad with toasted walnuts that is sure to impress. Perfect for a light lunch, picnic, or as a side dish, this salad combines simple ingredients into a delectable dish that everyone will enjoy.

Nutrition Facts
Serving Size220 grams
Energy
Calories 280kcal14%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 30g9%
Fiber 4.40g12%
Sugar 3.52g4%
Fat
Fat 16g18%
Saturated 3.85g13%
Cholesterol 16mg-
Vitamins
Vitamin A 50ug6%
Choline 33mg6%
Vitamin B1 0.19mg15%
Vitamin B2 0.13mg10%
Vitamin B3 1.83mg11%
Vitamin B6 0.55mg32%
Vitamin B9 50ug13%
Vitamin B12 0.06ug3%
Vitamin C 33mg35%
Vitamin E 0.29mg2%
Vitamin K 18ug15%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.41mg46%
Iron, Fe 1.89mg17%
Magnesium, Mg 70mg16%
Phosphorus, P 170mg13%
Potassium, K 790mg23%
Selenium, Se 3.06ug6%
Sodium, Na 44mg3%
Zinc, Zn 1.07mg10%
Water
Water 160g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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