Potato salad with mustard and green peppercorn dressing

Cooking Salads Potato salad with mustard and green peppercorn dressing

Sweet potato and potatoes unite to make the ultimate creamy salad.

Lables: Vegetarian Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. To make the dressing, add the garlic, mustard, peppercorns and orange juice to the mayonnaise. Whisk well to combine. Taste and season with salt and pepper, adding extra lemon juice to taste if desired. Cover with plastic wrap and place in the fridge until required.
  2. Place sweet potato and potato in a steamer basket over a saucepan of simmering water. Steam for 10 minutes or until just tender. Drain potatoes and set aside for 10 minutes to cool slightly.
  3. Place the potatoes in a large serving bowl. Add the dressing and baby rocket leaves and gently toss to combine. Serve immediately.

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750g orange sweet potato , peeled, cut into 4cm pieces
750g coliban potatoes, peeled, cut into 4cm pieces
50g baby rocket leaves, washed, dried
1 garlic clove, crushed
1 1/2 tbsp wholegrain mustard
1 tbsp drained green peppercorns, finely chopped
1 tbsp fresh orange juice
1 quantity basic mayonnaise
Salt & freshly ground black pepper
Fresh lemon juice, to taste

Adv

Autors
Preparation time
30
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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