This potato, olive and walnut salad is perfect for big family dinners, or as a barbecue side.
- Place potatoes in a large pot of boiling water and cook for 5-10 minutes or until just cooked through.
- Drain and cool to room temperature.
- Whisk together S&W Whole Egg Mayonnaise and sour cream and season to taste.
- Spread half of the mayonnaise onto the base of a serving platter. Top with cooled potatoes, half the spring onions, half the parsley, half the basil, half the olives, half the walnuts and half the pomegranate seeds, then spoon over remaining mayonnaise. Top with remaining ingredients.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set