Name: Green olive, walnut and pomegranate potato salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1kg kipfler potatoes, scrubbed, then halved (quartered, if large); 247.50 gm Whole Egg Mayonnaise; 176.25 gm sour cream; sea salt and freshly ground pepper, to taste; 3 spring onions, finely sliced; 125.00 ml roughly chopped parsley; 62.50 ml torn basil leaves; 125.00 ml pitted green olives; 50g walnuts, toasted and roughly chopped; Seeds of 1 pomegranate

Green olive, walnut and pomegranate potato salad

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Family-friendly potato salad with olives and walnuts, ideal for gatherings and cookouts.

Ingredients:

1kg kipfler potatoes, scrubbed, then halved (quartered, if large)
247.50 gm Whole Egg Mayonnaise
176.25 gm sour cream
sea salt and freshly ground pepper, to taste
3 spring onions, finely sliced
125.00 ml roughly chopped parsley
62.50 ml torn basil leaves
125.00 ml pitted green olives
50g walnuts, toasted and roughly chopped
Seeds of 1 pomegranate

Instructions:

Boil potatoes in a large pot of water until just tender, about 5-10 minutes.
Drain and allow to cool to room temperature.
Combine the S&W Whole Egg Mayonnaise and sour cream, then season to taste for a creamy and flavorful mixture.
Coat the base of a serving platter with half of the mayonnaise. Layer with cooled potatoes, half of the spring onions, parsley, basil, olives, walnuts, and pomegranate seeds. Drizzle the remaining mayonnaise over the top. Finish by adding the rest of the ingredients.

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