Mixed potato salad with creamy lemon dressing

Roasted baby potatoes and kumara are tossed with peppery rocket and drizzled in a creamy lemon dressing in this potato salad recipe that's sure to be a hit for lunch or dinner

  • 45 mins cooking
  • Serves 12
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Mixed potato salad
  • 1 kilogram baby potatoes, scrubbed, halved
  • 1.5 kilogram small kumara, peeled, quartered lengthways
  • 2 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 60 gram baby rocket leaves
Creamy lemon dressing
  • 1/3 cup sour cream
  • 1/2 cup whole egg mayonnaise
  • 2 tablespoon lemon juice
  • 2 tablespoon lemon thyme leaves
  • 1 tablespoon dijon mustard
  • 1 tablespoon water


  • 1
    Preheat oven to 190°C. Line 2 large oven trays with baking paper.
  • 2
    Combine the potato and kumara in a large bowl with the oil. Season with salt and toss to coat. Arrange on the prepared trays and bake for 45 minutes until tender. Stand for 15 minutes to cool slightly.
  • 3
    For the dressing, combine the ingredients in a bowl.
  • 4
    Combine the potato and kumara in a large serving bowl, then toss through the onion and rocket. Drizzle with the creamy dressing and serve immediately.

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