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.
Cook time 20 min
Prep time 10 min
Ingredients:
6 potatoes1 cup sour cream
1/3 cup vinegar
1 tbsp mustard
2 tsp honey
1/2 cup walnuts
5 cups arugula
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.
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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 per serving
8 ServingsCalories 280kcal
Protein 6g
Carbohydrates 30g
Fiber 4.40g
Sugar 3.52g
Fat 16g
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