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Pomegranate & Green Olive Potato Salad
A Lambert Produce Recipe

Pomegranate & Green Olive Potato Salad Recipe

A salad that is perfect as a side dish at a family dish or a make ahead BBQ side!





  • 1kg potatoes, halved or quartered if larger
  • 1 cup whole egg mayonnaise
  • ¾ cup sour cream
  • 3 spring onions, finely sliced
  • ½ cup continental parsley, roughly chopped
  • ¼ cup basil leaves, torn
  • ½ cup pitted green olives
  • 50g walnuts, toasted and roughly chopped
  • 1 pomegranate, deseeded (seeds only)


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

2. Drain and cool to room temperature.

3. Meanwhile, whisk together the 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 mixture. Top with the cooled potatoes, half the spring onions, half the parsley, half the basil, half the olives, half the walnuts, and half the pomegranate seeds.

5. Spoon the remaining mayonnaise mixture over the potatoes. Top with the remaining spring onions, parsley, basil, olives, walnuts, and pomegranate seeds. Serve and enjoy!