Potato & rocket salad with toasted walnuts
This potato and rocket salad features earthy potatoes, peppery arugula, and crunchy toasted walnuts, all dressed in a tangy sour cream mixture. It's a refreshing and nutritious dish that's perfect for any 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.
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.
Potato & rocket salad with toasted walnuts FAQ:
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. For best texture, avoid freezing as the potatoes may become mushy.
The potatoes are done when they are fork-tender, meaning you can easily pierce them with a fork. This usually takes about 10-15 minutes of simmering.
Yes, you can substitute Greek yogurt for sour cream, and you can use any type of vinegar if you don’t have the specific one called for. You can also replace walnuts with sunflower seeds or almonds if preferred.
A standard baking sheet (around 13x18 inches) works well for toasting the walnuts. Make sure not to overcrowd the nuts for even toasting.
While arugula provides a peppery flavor, you can substitute with baby spinach, mixed greens, or frisée for a milder taste.
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.
Nutrition per serving
8 ServingsCalories 280kcal
Protein 6g
Carbohydrates 30g
Fiber 4.40g
Sugar 3.52g
Fat 16g
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