Cress and Potato Salad Recipe

Name: Cress and Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 4 cups
Cuisine: British
Ingredients: 500g new potatoes, halved; 2 tbsp olive oil; 1 tbsp white wine vinegar; 1 tsp Dijon mustard; 2 tbsp mayonnaise; 2 tbsp plain yogurt; salt and pepper to taste; 100g watercress, tough stems removed; 2 spring onions, thinly sliced

British · Side dish · 30 min total

Cress and Potato Salad recipe videos

A refreshing and creamy salad combining tender new potatoes with peppery watercress, perfect for a light lunch or side dish.

15
min prep

15
min cook

4
servings

220
kcal/serving

Ingredients

500g new potatoes, halved
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp mayonnaise
2 tbsp plain yogurt
salt and pepper to taste
100g watercress, tough stems removed
2 spring onions, thinly sliced

Instructions

Boil the potatoes in salted water for 12-15 minutes until tender. Drain and let cool slightly.
In a small bowl, whisk together olive oil, vinegar, mustard, mayonnaise, and yogurt. Season with salt and pepper.
In a large bowl, combine the warm potatoes, watercress, and spring onions.
Pour the dressing over the salad and toss gently to coat. Serve immediately or at room temperature.

Tips

For best flavor, serve the salad while the potatoes are still warm.
Store leftovers in the refrigerator for up to 1 day; the watercress may wilt.
Add crumbled feta or crispy bacon for extra flavor.

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