Directions

1. In a large pot of boiling water. cook potatoes for 5-10 minutes or until just cooked through.

2. Drain and cool to room temperature.

3. Meanwhile, whisk together mayonnaise and sour cream and season with salt and pepper to taste.

4. On the base of a serving platter, spread half of the mayonnaise. Top with cooled potatoes, half the spring onions, half the parsley, half the basil, half the olives, half the walnuts and half the pomegranate seeds, then spoon over remaining mayonnaise. Top with remaining ingrediants.