Golden Delight Potato Salad with Lemon Mustard Dressing

1.

Place the golden delight potatoes in a medium saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and cook, for 25-30 minutes or until just tender. Drain and set aside for 10 minutes or until cool enough to handle. Use a small knife to carefully remove the skin.

2.

Meanwhile preheat oven 160°C fan forced. Place walnuts onto tray and bake 5-8 minutes until toasted. Set aside to cool.

3.

To make the dressing Combine sour cream, olive oil, lemon rind, 2 tablespoons lemon juice, mustard, sugar and salt and pepper in a large bowl. Whisk until well combined.

4.

Use a sharp knife to cut the warm golden delight potatoes into 3cm pieces. Add to the dressing with the walnuts and spring onions. Gently toss until well combined. Serve.