• 600g golden delight potatoes, unpeeled

  • 1 cup walnuts, roughly chopped

  • 6 spring onions, thinly sliced

  • Lemon mustard dressing

  • 180g (2/3 cup) lite sour cream

  • 1/4 cup extra virgin olive oil

  • 1 lemon, rind finely grated, 2 tbsp juice

  • 2 tsp Dijon mustard

  • 1 tsp caster sugar


  • 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.


Serving suggestions Serve with barbecue steak, sausages, kebabs

This recipe features golden delight potatoes, part of the Delight potato range from Moraitis Fresh. Now starring exclusively at Woolworths.

For more delicious potato recipes from the Delight potato range click here

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