Green olive, walnut and pomegranate potato salad

This potato, olive and walnut salad is perfect for big family dinners, or as a barbecue side.

Recipe «Green olive, walnut and pomegranate potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg kipfler potatoes, scrubbed, then halved, 1 cup S&W Whole Egg Mayonnaise, 3/4 cup sour cream, sea salt and freshly ground pepper, to taste, 3 spring onions, finely sliced , 1/2 cup roughly chopped continental parsley, 1/4 cup torn basil leaves, 1/2 cup pitted green olives , 50g walnuts, toasted and roughly chopped, Seeds of 1 pomegranate.

Ingredients:

• 1kg kipfler potatoes, scrubbed, then halved 
• 1 cup S&W Whole Egg Mayonnaise 
• 3/4 cup sour cream 
• sea salt and freshly ground pepper, to taste 
• 3 spring onions, finely sliced 
• 1/2 cup roughly chopped continental parsley 
• 1/4 cup torn basil leaves 
• 1/2 cup pitted green olives 
• 50g walnuts, toasted and roughly chopped 
• Seeds of 1 pomegranate 

Instructions

1. Place potatoes in a large pot of boiling water and cook for 5-10 minutes or until just cooked through.
2. Drain and cool to room temperature.
3. Whisk together S&W Whole Egg Mayonnaise and sour cream and season to taste.
4. 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.