Potato salad with mustard and green peppercorn dressing

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

Recipe «Potato salad with mustard and green peppercorn dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.