Summer potato salad

Summer potato salad

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(1 ratings)

Prep: 15 mins Cook: 12 mins Plus cooling


Serves 6
Make the most of Jersey Royals in this fresh and crunchy side with buttermilk dressing, radishes and cress

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal119
  • fat3g
  • saturates1g
  • carbs21g
  • sugars3g
  • fibre2g
  • protein3g
  • salt0.4g
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  • 750g new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 75ml buttermilk
  • 2 tbsp light mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • ½ tsp caster sugar
  • 100g sliced radish



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 tbsp poppy seed
  • 20g pack mustard cress, to serve


  1. Put potatoes in a pan of salted water, bring to the boil, then simmer for 12 mins until cooked through. Drain and cool.

  2. Whisk buttermilk, light mayonnaise, mustard, vinegar and caster sugar with seasoning. Once spuds are cool, toss with the buttermilk dressing, radishes and poppy seeds. Sprinkle over cress to serve.

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Comments (1)

clt91's picture

Delicious potato salad, substituted buttermilk for a dash of milk and included chives rather than cress. Will definitely make this again.

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