Bring a pan of salted water to
the boil. Lightly scrub the potatoes
to remove any dirt but don’t peel
them. Cook the potatoes in boiling
salted water for 10-15 minutes
While the potatoes are cooking,
grill the bacon until it is crisp, then
drain on kitchen paper.
Mix together the soured cream,
olive oil and vinegar or lemon juice,
and season with some salt and
freshly ground black pepper.
Remove any tough stalks from the
watercress and very coarsely chop
Drain the potatoes in a colande rand cool under cold running water. Rip the bacon into big chunky pieces. Toss the potatoes in the dressing and toss in the watercress and bacon. Season to taste and serve.